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If you’re on the hunt for a classic, creamy side dish that feels like a warm hug on a plate, this Amish Potato Salad Recipe is exactly what you need in your life. With its perfectly tender russet potatoes, rich chopped eggs, and that signature tangy-sweet dressing made from mayonnaise, mustard, apple cider vinegar, and a hint of sugar, it’s a delightful balance of flavors and textures. Whether you’re planning a picnic, a family gathering, or just want to elevate your everyday meals, this salad brings that nostalgic, homemade goodness with every bite.
Ingredients You’ll Need
This Amish Potato Salad Recipe comes together with simple, straightforward ingredients that each play a vital role in creating that perfect harmony of flavors and textures. Every element from the firm potatoes to the crunchy celery and sweet pickles adds something special, whether it’s color, crunch, or tangy contrast.
- Russet potatoes: The starchy texture holds up well when boiled, creating hearty chunks perfect for salad.
- Large eggs: Hard-boiled and chopped for creamy richness and a mild savory flavor.
- Mayonnaise: Provides the creamy base essential for coating all the ingredients smoothly.
- Yellow mustard: Adds a mild tang and depth to the dressing.
- Apple cider vinegar: Brings bright acidity that balances the creamy mayo and sweet elements.
- Granulated sugar: Just a touch to soften the vinegar’s sharpness and round out the flavor.
- Celery seed: Offers a subtle herbal note to enhance the overall taste.
- Salt and black pepper: Essential seasonings to bring everything into perfect balance.
- Celery: Finely chopped for a refreshing crunch that contrasts beautifully with creamy potatoes.
- Onion: Adds mild pungency and texture without overpowering.
- Sweet pickles or relish: A signature touch for a hint of sweetness and zesty flavor.
How to Make Amish Potato Salad Recipe
Step 1: Perfectly Cook Your Potatoes
Start by placing your peeled and diced russet potatoes into a large pot and cover them with cold water. Bring the water to a boil, then cook the potatoes until they are tender but still hold their shape, about 10 to 12 minutes. You want them soft enough to absorb flavors, but firm enough so they don’t turn mushy. Once cooked, drain the potatoes and set them aside to cool.
Step 2: Hard-Boil the Eggs
While the potatoes cook, place your eggs in a saucepan and cover with water. Bring it to a boil, then immediately turn off the heat and let the eggs sit in the hot water for 10 minutes. This gentle heat ensures perfectly cooked yolks that aren’t overdone. Afterward, cool the eggs under cold running water and peel them. Chop them into bite-sized pieces for that soft, creamy texture.
Step 3: Make the Tangy Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the mixture is smooth and beautifully balanced. This dressing encapsulates everything that makes the Amish Potato Salad Recipe so beloved—creamy, tangy, and just a touch sweet.
Step 4: Bring It All Together
Gently fold the cooled potatoes, chopped eggs, celery, onion, and sweet pickles or relish into the dressing. The aim here is to coat every piece without breaking the potatoes apart. The crunch from the celery and pickles provides delightful contrasts to the soft potatoes and creamy eggs, creating a well-rounded taste experience. Once combined, cover and chill the salad for at least two hours to let all the flavors marry beautifully.
How to Serve Amish Potato Salad Recipe
Garnishes
To add that extra special touch when serving, sprinkle some freshly chopped parsley or chives over the top. A dash of paprika can also provide a lovely color contrast and a subtle smoky note that complements the potatoes perfectly. These simple garnishes elevate the presentation to make it feel just as good as it tastes.
Side Dishes
This Amish Potato Salad Recipe shines brightest as a picnic or BBQ side dish. It pairs wonderfully with grilled chicken, burgers, bratwurst, or even a hearty sandwich. The creamy, tangy salad balances smoky, savory meats, brightening up your meal and pleasing everyone at the table.
Creative Ways to Present
For a twist, try serving this salad in hollowed-out tomato halves or atop a crisp bed of lettuce leaves for individual portions. You can also spoon it into small mason jars for a charming, portable picnic-friendly presentation that’s both practical and pretty.
Make Ahead and Storage
Storing Leftovers
This Amish Potato Salad Recipe keeps beautifully in the refrigerator for up to 3 days. Keep it tightly covered to preserve freshness and prevent the potatoes from absorbing other fridge odors. In fact, the flavors often deepen overnight, making leftovers just as delightful, if not better.
Freezing
While you can freeze many dishes, we don’t recommend freezing this potato salad. The texture of mayonnaise-based salads tends to break down after freezing and thawing, leaving it watery and less appetizing. Best to enjoy it fresh or within a few days of making.
Reheating
Since Amish Potato Salad Recipe is served chilled or at room temperature, there’s no need to reheat. If it’s been refrigerated and feels too cold, just let it sit at room temperature for about 15 minutes before serving. This helps bring out all the flavors and softens the salad slightly for the best taste.
FAQs
Can I use a different type of potato for this recipe?
Sure! While russet potatoes are traditional because of their starchy texture, Yukon Golds also work well as they hold their shape nicely and add a buttery flavor. Just avoid waxy potatoes like red or fingerlings, as they can become too firm and less creamy.
Is this recipe gluten-free?
Yes, this Amish Potato Salad Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten. Just double-check your pickles or relish to ensure no gluten-containing additives are included.
Can I substitute sour cream for mayonnaise?
Absolutely! Adding a bit of sour cream or swapping out some mayonnaise can give your salad a tangier and creamier texture. Feel free to experiment with ratios to find your perfect balance.
How long should I chill the salad before serving?
At least 2 hours is recommended to allow the flavors to blend harmoniously. If possible, chilling overnight is even better as it intensifies the taste, but 2-3 hours works perfectly for a quick turnaround.
Can I add other vegetables or ingredients?
While this Amish Potato Salad Recipe is deliciously classic as is, you can certainly customize it! Some people like adding chopped bell peppers, fresh herbs, or even a bit of bacon for extra flavor and texture. Just balance any additions so they don’t overpower the traditional profile.
Final Thoughts
This Amish Potato Salad Recipe has been a cherished staple for generations, and once you make it yourself, you’ll understand why. It’s the kind of dish that brings people together—simple, comforting, and utterly delicious. I can’t wait for you to give it a try and enjoy all those lovely layers of flavor with your family and friends. Happy cooking!
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Amish Potato Salad Recipe
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Amish Potato Salad is a classic American side dish featuring tender russet potatoes and hard-boiled eggs tossed in a creamy, tangy dressing with celery, onion, and sweet pickles. This old-fashioned salad is perfect for picnics and gatherings, delivering a rich, comforting flavor that tastes even better the next day.
Ingredients
Potatoes and Eggs
- 2 lbs russet potatoes (peeled and diced)
- 3 large eggs
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Add-ins
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup chopped sweet pickles or relish
Instructions
- Cook Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10 to 12 minutes until the potatoes are tender but still firm. Drain and set aside to cool.
- Prepare Eggs: In a separate saucepan, place the eggs and cover with water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Cool the eggs under cold water, peel, and chop them.
- Make Dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooled potatoes, chopped eggs, celery, onion, and sweet pickles or relish to the dressing. Gently stir everything together to ensure all ingredients are coated evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 2 hours to allow the flavors to meld. Serve chilled for the best taste.
Notes
- For a creamier texture, add an extra 1/4 cup of mayonnaise or substitute part of the mayo with sour cream.
- This salad tastes even better the next day after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
