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.
Servings: 8
Calories: 403kcal
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