Amish Potato Salad
A creamy, tangy potato salad with a sweet-and-sour dressing, perfect for picnics and potlucks.
Servings: 8 servings
Calories: 250kcal
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!
Notes
Store any leftover Amish Potato Salad in an airtight container in the refrigerator for up to 4 days. It tastes even better when made a day in advance.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 500mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 2mg