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
Scale
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
