If you’re seeking a creamy, tangy, and utterly nostalgic potato salad, Amish Potato Salad is the recipe for you. With its beautiful blend of texture—just the right balance of soft potatoes, crunchy celery, and a luscious creamy dressing—this salad has become a beloved staple at picnics, potlucks, and family tables. Did you know that classic Amish Potato Salad is distinct thanks to its sweet-and-sour dressing, which makes it stand out from your regular deli potato salad? That unique flavor comes from a combination of mayo, mustard, and a generous spoonful of sugar. Readers always rave about my Classic Southern Potato Salad, but if you’re looking for a dish that truly captures the warmth of a home-cooked meal, Amish Potato Salad is where it’s at. Prepare to dig in and savor every bite—let’s get cooking!
What is Amish Potato Salad?
Ever wondered what’s behind the name “Amish Potato Salad”? Is there a secret family recipe passed down through generations of bonnets and butter churns? Not quite—but this beloved salad does tip its hat to Amish communities, known for their wholesome, simple recipes. In true “the way to a man’s heart is through his stomach” fashion, this salad delivers plenty of heart and comfort with every forkful. The story goes that this recipe became popular thanks to community gatherings and church potlucks in Amish country, and the rest of us have been lucky enough to enjoy it ever since. Why not try it for yourself and see what all the fuss is about?
Why You’ll Love This
There’s so much to adore about Amish Potato Salad! The main highlight is its unique sweet-and-sour creamy dressing that coats the tender potatoes and crunchy veggies—no bland salads here. Making it at home is a real cost-saver, and you’ll know exactly what goes into your dish (no preservatives or mystery ingredients!). Plus, the addition of hard-boiled eggs, celery, and onion adds extra flavor and texture, making each spoonful a delight. If you’re a fan of my Creamy Macaroni Salad, you’ll love the punchy, comforting flavors in this recipe just as much. Gather your ingredients and give your next gathering an Amish twist—you’ll want to add this to your favorites list after just one bite!
How to Make
Quick Overview
Amish Potato Salad is surprisingly simple to prepare and absolutely packed with flavor. The prep and cook time add up to about 40-45 minutes, making it an easy side dish even on busy weeknights. The creamy, tangy dressing is what really sets it apart, with just the right touch of sweetness and zip. After a quick boil and chop of potatoes and eggs, the salad comes together in a snap. Whether you’re serving a big family dinner or planning a backyard BBQ, this irresistible potato salad will be a runaway hit.
Ingredients
3 lbs. starchy potatoes (Russet or Yukon gold)
1/2 cup chopped celery
5 hard-boiled eggs (peeled and chopped)
1/4 cup finely chopped white onion
1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt (to taste)
Step-by-Step
- Begin by boiling the potatoes. Peel and cut them into bite-sized cubes, then place them into a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook!
- While the potatoes are cooking, hard boil the eggs. Place eggs in a saucepan of cold water, bring to a boil, then cover and turn off the heat for 10-12 minutes. Cool in ice water, then peel and chop.
- In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, and salt. Mix until smooth and creamy.
- Once cooled, add the potatoes to the dressing along with the chopped eggs, celery, and onion. Gently fold everything together so the potatoes are evenly coated but not smashed.
- Taste and adjust the seasoning with extra salt or a splash more vinegar if you like extra tang.
- Cover and refrigerate for at least 2 hours before serving. This lets the flavors meld for the best results.
- Before serving, give it a gentle stir. Enjoy chilled!
What to Serve Amish Potato Salad With
Amish Potato Salad shines as a classic side for summer grills and hearty family dinners alike. It pairs wonderfully with barbecue chicken, pulled pork sandwiches, or juicy grilled burgers. For a lighter meal, serve it alongside fresh leafy greens, grilled fish, or veggie kabobs. It’s also perfect with crispy fried chicken, corn on the cob, or even as part of a lunch spread with cold cuts and pickles. Don’t forget a refreshing lemonade or sweet iced tea to round out your picnic table!
Top Tips for Perfecting
- Choose the right potatoes: Russet or Yukon gold are best for their creamy texture. Waxy potatoes can get mushy or not absorb the dressing as well.
- Don’t overcook: Keep an eye on your potatoes, as overcooked ones will fall apart and turn your salad mushy.
- Let it chill: Amish Potato Salad tastes best after the flavors settle together in the fridge for a few hours or overnight.
- Add-ins: Feel free to toss in a sprinkle of paprika, a handful of chopped pickles, or even fresh dill for extra flavor.
- Make it lighter: Swap half the mayo for Greek yogurt for a tangy, lighter version.
Storing and Reheating Tips
Store any leftover Amish Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a great make-ahead dish for gatherings or meal prep. Freezing is not recommended, as the dressing may separate and the potatoes can become watery. To serve after refrigeration, simply give the salad a gentle stir—no reheating needed! If you notice it’s become a bit dry, stir in a little extra mayo or vinegar to perk it back up.
FAQs
Can I make Amish Potato Salad ahead of time?
Absolutely! It actually tastes even better when made a day in advance, as the flavors have time to meld.
What potatoes work best for this recipe?
Russet or Yukon gold potatoes yield the ideal texture—soft yet sturdy enough to hold together in the salad.
Is this salad gluten-free?
Yes, Amish Potato Salad is naturally gluten-free as long as the mayo and mustard used are certified gluten-free.
Can I substitute the sugar or reduce it?
Feel free to reduce the sugar for a less sweet salad, or swap in honey or your favorite sugar substitute to taste.
How do I make it vegan?
Simply use vegan mayonnaise and skip the eggs for a plant-based alternative.
Conclusion
Amish Potato Salad is a classic recipe that’s stood the test of time, and for good reason! With its creamy dressing, hearty potatoes, and wonderful crunch from celery and onion, it’s the perfect side for any occasion. It’s affordable, simple, and sure to become a family favorite after just one bite. Whether you’re packing for a picnic, hosting a summer party, or just craving a taste of comfort, this recipe will have everyone asking for seconds. Give it a try soon—and don’t forget to check out my other cozy side dishes for even more inspiration!
Amish Potato Salad
Equipment
- Large Pot
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 3 lbs Starchy Potatoes (Russet or Yukon Gold) Peeled and cut into cubes.
- 1/2 cup Chopped Celery
- 5 Hard-Boiled Eggs Peeled and chopped.
- 1/4 cup Finely Chopped White Onion
- 1 cup Mayonnaise
- 1/4 cup Granulated Sugar
- 2 tablespoons White Vinegar or Rice Vinegar
- 2 tablespoons Yellow Mustard
Instructions
- Begin by boiling the potatoes. Peel and cut them into bite-sized cubes, then place them into a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook!
- While the potatoes are cooking, hard boil the eggs. Place eggs in a saucepan of cold water, bring to a boil, then cover and turn off the heat for 10-12 minutes. Cool in ice water, then peel and chop.
- In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, and salt. Mix until smooth and creamy.
- Once cooled, add the potatoes to the dressing along with the chopped eggs, celery, and onion. Gently fold everything together so the potatoes are evenly coated but not smashed.
- Taste and adjust the seasoning with extra salt or a splash more vinegar if you like extra tang.
- Cover and refrigerate for at least 2 hours before serving. This lets the flavors meld for the best results.
- Before serving, give it a gentle stir. Enjoy chilled!
2 comments
Good stuff
Good recipes