October 24, 2023
Review RecipeAmish Potato Salad
This traditional Amish potato salad is a delicious and easy-to-make side dish with a creamy texture that can be enjoyed in the summer or any time of year.
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Amish potato salad is an extra creamy and delicious recipe made with boiled potatoes, mayonnaise, celery, onion, hard-boiled eggs, and seasonings. The flavor profile of this traditional side dish is sweet and tangy, creating a unique taste.
Amish Potato Salad Ingredients
Amish potato salad has a unique flavor and texture. The potatoes are boiled until tender but still firm enough to maintain their shape in the creamy mayonnaise sauce.
The vegetables add a crunch to contrast the smoothness of the creamy salad dressing and potatoes.
With its combination of sweet and tangy flavors, this classic potato salad is sure to be a hit at any gathering.
You’ll need:
- 3 pounds of starchy potatoes (Russet potatoes or Yukon gold potatoes)
- ½ cup of chopped celery
- 5 hard-boiled eggs, peeled and chopped
- ¼ cup of finely chopped white onion
- 1 cup of mayonnaise
- ¼ cup of granulated sugar
- 2 tablespoons of white vinegar or rice vinegar
- 2 tablespoons of yellow mustard
- Salt, to taste
Substitutions And Additions
MAYONNAISE: Miracle Whip can be substituted for mayonnaise in this classic potato salad, but it is slightly sweeter than mayonnaise. Adjust the sugar accordingly.
POTATO VARIETIES: While Russet potatoes are commonly used, you can experiment with Yukon Gold or red potatoes for different textures and flavors.
Yukon Gold potatoes offer a creamier texture, while red potatoes bring a slightly sweeter taste.
BACON BITS: Crumbled cooked bacon can bring a smoky and savory element to the salad. Consider adding a handful for an extra layer of deliciousness.
How To Make This Amish Potato Salad Recipe
While the potatoes are cooking, you can chop up the veggies and make the mayo dressing. Toss all of the ingredients together before giving it a bit of time to chill in the fridge.
OUR RECIPE DEVELOPER SAYS
The vegetables can be chopped ahead of time, and the eggs can be boiled up to several days in advance.
STEP ONE: Peel and chop the potatoes into 1-inch pieces.
PRO TIP:
The potatoes should not be peeled until you’re ready to cook them, as they will discolor.
STEP TWO: Place the potatoes into a deep pot, and cover them with water. Add a heaping teaspoon of salt to the pot and bring the potatoes to a boil.
Cook potatoes until they are tender. Drain the cooked potatoes and rinse with cold water until completely cool.
STEP THREE: Place potatoes, celery, hard-cooked eggs, and onion in a large salad bowl.
STEP FOUR: In a separate small bowl, whisk together the mayonnaise, sugar, vinegar, and yellow mustard.
STEP FIVE: Pour the sweet dressing mixture over the ingredients in the salad bowl.
STEP SIX: Toss the potato salad until fully combined.
PRO TIP:
Salt and pepper can be added to the potato salad to balance some of the sweetness.
STEP SEVEN: Chill for at least one hour before serving.
How To Serve
The best potato salad recipe is a great side dish to serve during any meal.
It can be served with grilled meats such as chicken, beef, or pork, along with roasted vegetables or roasted broccoli.
It can also be served with cooked grains such as quinoa, couscous, or brown rice.
To balance out the flavor of the potato salad and create a full meal, add some fresh greens like our tomato cucumber salad.
Our cucumber salad and loaded pasta salad are two more side dish recipes we love serving at summer barbecues.
MORE POTATO SALAD RECIPES
Storage
IN THE FRIDGE: Cover this Amish-style potato salad with plastic wrap or store it in an airtight container in the refrigerator for four to five days.
IN THE FREEZER: We do not recommend freezing this potato salad as the potatoes will become mushy, and the dressing will be watery once thawed.
Creamy Amish potato salad is a great summer side dish to any meal. It’s naturally flavorful and relatively easy to make – simply combine potatoes, mayonnaise, veggies, and other seasonings and let the flavors blend together!
Frequently Asked Questions
Why does my homemade potato salad get watery?
Potatoes hold a lot of water, so you’ll need to allow the water to drain by leaving them to cool in a strainer. If potato salad is made while the potatoes are warm, they will continue to release the water, making the salad watery.
How long will this creamy salad last in the fridge?
Homemade potato salad will last in the fridge for up to five days.
Can I freeze potato salad?
This delicious salad won’t freeze very well. The creamy dressing tends to separate once thawed, and the celery will lose its crunchy texture.
Can I use a different type of potato?
This Amish salad works well with less starchy potatoes. Beyond that, you can pick and choose which ones you’d like to use.
How do I store this old-fashioned potato salad?
This simple recipe should be kept in the fridge until you are ready to serve it. Make sure you don’t leave it at room temperature for too long.
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Amish Potato Salad
This traditional Amish potato salad is a delicious and easy-to-make side dish with a creamy texture that can be enjoyed in the summer or any time of year.
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8
Ingredients
- 3 pounds starchy potatoes, Russet or Yukon gold
- ½ cup celery, chopped
- 5 hard-boiled eggs, peeled and chopped
- ¼ cup white onion, finely chopped
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 2 tablespoons white vinegar, or rice vinegar
- 2 tablespoons yellow mustard
- Salt, to taste
Instructions
- Peel and chop the potatoes into 1-inch pieces.
- Place the potatoes into a deep pot, and cover with water. Add a heaping teaspoon of salt to the pot and bring the potatoes to a boil. Cook until the potatoes are tender. Drain and rinse with cold water until completely cool.
- Place the potatoes, celery, eggs, and onion in a large salad bowl.
- In a separate bowl, whisk together the mayonnaise, sugar, vinegar, and yellow mustard.
- Pour the dressing mixture over the ingredients in the salad bowl.
- Toss until fully combined.
- Chill for at least one hour before serving.
Notes
- The vegetables can be chopped ahead of time, and the eggs can be boiled up to several days in advance.
- The potatoes should not be peeled until you’re ready to cook them, as they will discolor.
- Salt and pepper can be added to the potato salad to balance some of the sweetness.
Nutrition
Calories: 403kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 272mg | Potassium: 784mg | Fiber: 3g | Sugar: 8g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
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