Description
This classic Amish Potato Salad recipe is a must-have for picnics and gatherings. Creamy and flavorful, it’s a traditional side dish that pairs perfectly with grilled meats or sandwiches.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 3 large eggs
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1/4 cup chopped sweet pickles or relish
- paprika for garnish (optional)
Instructions
- Cook Potatoes and Eggs: Boil potatoes until fork-tender. Boil eggs separately, then chop.
- Prepare Dressing: Mix mayonnaise, sugar, mustard, vinegar, celery seed, salt, and pepper.
- Combine Ingredients: Fold in potatoes, eggs, celery, onion, and pickles.
- Chill and Serve: Refrigerate for at least 2 hours. Garnish with paprika before serving.
Notes
- This salad tastes best after chilling overnight.
- You can adjust the sweetness by reducing the sugar to 2 tablespoons for a more savory version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
