If you’re looking for the perfect blend of creamy, tangy, and sweet, Amish Potato Salad is a dish you absolutely need in your rotation. Each bite is lusciously comforting, bursting with tender potatoes, crisp celery, and a signature dressing that will make you want to lick the spoon. Whether you’re planning a backyard picnic, a family cookout, or a cozy Sunday supper, this classic side dish never fails to impress and has a way of transporting everyone to simpler times, when food was always made with love and plenty of flavor.
Ingredients You’ll Need
There’s no need to hunt for fancy groceries here—just everyday ingredients that shine in this classic recipe. Each one adds a special note to the symphony of flavors, ensuring that Amish Potato Salad is as vibrant and inviting as it is delicious.
- Potatoes: Starchy russet or buttery Yukon gold potatoes soak up all the delicious dressing for perfect texture.
- Hard-boiled eggs: Chopped eggs bring richness and a pop of protein to every forkful.
- Celery: Crisp diced celery offers a subtle crunch and keeps every bite fresh.
- Onion: Finely chopped onion adds a gentle bite without overpowering the salad.
- Mayonnaise: The backbone of the creamy dressing—go for full-fat for the richest texture.
- Yellow mustard: A spoonful brightens up all the flavors with its gentle tang.
- Apple cider vinegar: Lifts the salad with a pleasant zingy note that balances the sweetness.
- Granulated sugar: Essential for that signature sweet-tangy flavor that makes Amish Potato Salad so special.
- Celery seed: Don’t skip this tiny addition—it adds earthy aroma and subtle depth.
- Salt: Just the right amount enhances every element and ties flavors together.
- Black pepper: A pinch wakes up the dish and adds gentle warmth.
- Paprika: A dusting at the end adds color and a mild hint of smokiness.
How to Make Amish Potato Salad
Step 1: Boil the Potatoes
Start by peeling and cubing your potatoes, then place them in a big pot. Cover the potatoes with cold water, toss in a pinch of salt, and bring everything up to a gentle boil. Once boiling, reduce the heat and simmer until the potatoes are just fork-tender—about 10 to 12 minutes. Drain well and let them cool slightly; you want them tender but not mushy.
Step 2: Whisk Up the Dressing
Grab a large mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper. This glossy mixture forms the heart of your Amish Potato Salad. Stir until completely smooth—the balance of creamy, tangy, and sweet comes together here!
Step 3: Combine and Toss
Add the cooled potatoes into the bowl with the dressing, followed by chopped eggs, diced celery, and onion. Gently fold to coat everything thoroughly, making sure not to break up the potatoes too much; the goal is a creamy salad with beautiful chunks.
Step 4: Chill and Let Flavors Mingle
For the most flavorful Amish Potato Salad, cover your bowl and refrigerate for at least 2 hours before serving. This gives all those ingredients a chance to get friendly and soak up the glorious dressing. If you can make it a day in advance, even better!
Step 5: Finish with Paprika
Right before serving, sprinkle the top generously with paprika. It adds a gorgeous pop of color and just a hint of extra flavor that makes every spoonful irresistible.
How to Serve Amish Potato Salad
Garnishes
A simple shower of paprika is all you really need, but if you’re feeling fancy, sprinkle on a few extra slices of hard-boiled egg or some snipped fresh parsley. These touches make your Amish Potato Salad look as good as it tastes!
Side Dishes
Amish Potato Salad shines beside anything hot off the grill—think juicy burgers, smoky BBQ, or grilled chicken. It’s also a dream with hearty sandwiches or classic picnic fare like baked beans and deviled eggs.
Creative Ways to Present
Serve in a large, colorful bowl for a family gathering, or portion into small mason jars for a modern, adorable picnic presentation. You can even scoop it onto a bed of lettuce leaves for a little extra crunch and a pretty presentation.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and keep them tucked away in the refrigerator. Amish Potato Salad stays delightfully fresh for up to four days, making it an ideal make-ahead dish for busy weeks or planned events.
Freezing
While technically possible, freezing isn’t recommended for Amish Potato Salad. The creamy dressing tends to separate, and the potatoes may become a bit watery once thawed, so it’s best enjoyed fresh from the fridge.
Reheating
Amish Potato Salad is meant to be served chilled or at room temperature, so there’s no need for reheating. If the salad has thickened in the fridge, simply give it a gentle stir, and if needed, loosen it with a spoonful of mayonnaise right before serving.
FAQs
Can I use a different type Side Dish
Absolutely! While russet and Yukon gold potatoes are traditional for their creaminess, you can swap in red potatoes for a firmer, slightly waxy texture. Just make sure to cook them until tender.
Is there a way to lighten up the dressing?
Yes! You can substitute some or all of the mayonnaise with Greek yogurt or a light mayo alternative. The final salad will be a bit tangier but still deliciously creamy.
How far in advance can I make Amish Potato Salad?
This salad is actually better when made ahead. Prepare it a day before your event for the best flavor, but it will keep well in the refrigerator for up to four days.
Can I add other vegetables or herbs?
Of course! While the classic version is simple, you can add diced pickles, fresh dill, or even chopped bell pepper for extra flavor and crunch.
What’s the difference between Amish Potato Salad and regular potato salad?
Amish Potato Salad stands out for its creamy, sweet-tangy dressing, typically made with a bit more sugar and mustard than most classic potato salads. The balance of flavors and the addition of celery seed give it a distinct and memorable character.
Final Thoughts
This Amish Potato Salad is one of those time-honored recipes that wins hearts at every table. Whether you’re a long-time fan or trying it for the first time, don’t be surprised if it becomes your go-to comfort side dish. Give it a try—you’ll love every spoonful and so will everyone else!
Print
Amish Potato Salad Recipe
- Total Time: 27 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This classic Amish Potato Salad recipe is a must-have for picnics and gatherings. Creamy and flavorful, it features tender potatoes, hard-boiled eggs, and a tangy dressing with a hint of sweetness.
Ingredients
Potato Salad:
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 3 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1/2 cup onion, finely chopped
Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Paprika for garnish
Instructions
- Cook Potatoes: Boil potatoes until tender, then drain and cool.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Mix potatoes, eggs, celery, and onion with dressing.
- Chill: Refrigerate for at least 2 hours before serving.
- Serve: Sprinkle with paprika before serving.
Notes
- For best flavor, make the salad a day ahead to allow the flavors to meld.
- Sweetness level can be adjusted by varying the sugar amount.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American, Amish
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 11 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
