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
Scale
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
