Amish Potato Salad is a traditional and comforting side dish known for its creamy, slightly sweet, and tangy flavor. Featuring tender russet potatoes, chopped hard-boiled eggs, crisp celery, shredded carrots, and onion, it’s all brought together with a rich mustard and mayonnaise dressing. Perfect for summer barbecues, picnics, or any occasion that calls for a satisfying and nostalgic salad.
Why You’ll Love This Recipe
This Amish Potato Salad is a time-tested favorite that stands out for its unique blend of sweetness and tanginess, setting it apart from standard potato salads. The hearty texture from the russet potatoes combined with the freshness of celery and carrots makes each bite balanced and flavorful. It’s easy to prepare, can be made ahead of time, and consistently earns praise at gatherings and potlucks.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- russet potatoes, peeled and cubed
- hard-boiled eggs, chopped
- celery, diced
- shredded carrots
- onion, finely chopped
For the dressing:
- mayonnaise
- yellow mustard
- apple cider vinegar
- granulated sugar
- salt
- black pepper
- paprika (for garnish)
directions
- Boil the cubed potatoes in salted water for 10–12 minutes, or until they are tender but still hold their shape. Drain and allow them to cool completely.
- In a large bowl, combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, shredded carrots, and finely chopped onion.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- Pour the dressing over the potato mixture and gently fold everything together until well coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle paprika over the top and garnish with a bit of extra shredded carrot if desired.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes plus at least 1 hour of chilling
Calories per Serving: Approximately 290 kcal
Variations
- Add relish: For extra sweetness and tang, stir in a tablespoon of sweet pickle relish.
- Herb twist: Add fresh chopped parsley or chives for added flavor and color.
- Spicy version: Mix in a dash of cayenne or a bit of hot sauce for a mild kick.
- Vegan option: Use vegan mayonnaise and omit the eggs for a plant-based version.
- Different potatoes: Try Yukon Gold or red potatoes for a slightly different texture and flavor.
storage/reheating
Store Amish Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir before serving if it has been sitting, to redistribute the dressing. This dish is best served cold and does not require reheating. Freezing is not recommended, as it may alter the texture and consistency.
FAQs
Can I make this potato salad the day before?
Yes, making it a day ahead is recommended to allow the flavors to develop and meld more deeply.
What type of potatoes work best for this recipe?
Russet potatoes are traditionally used, but Yukon Gold or red potatoes can also be used for different textures.
Can I use Miracle Whip instead of mayonnaise?
Yes, though it will add more sweetness and tang. Adjust the sugar to taste if using Miracle Whip.
Is this salad served warm or cold?
It is best served cold, after being chilled for at least one hour.
Can I add pickles to this salad?
Yes, chopped dill or sweet pickles can add a flavorful twist to the classic recipe.
How do I avoid mushy potatoes?
Make sure to boil the potatoes until just tender and cool them completely before mixing.
Is it okay to skip the eggs?
Yes, the eggs are traditional but can be omitted for personal preference or dietary reasons.
How long will this potato salad last in the refrigerator?
It will stay fresh for up to 4 days when stored properly in the refrigerator.
Can I use a different vinegar?
Apple cider vinegar is traditional, but white vinegar or even pickle juice can be used as substitutes.
What can I serve with Amish Potato Salad?
It pairs perfectly with grilled meats, sandwiches, fried chicken, or as a hearty potluck side.
Conclusion
Amish Potato Salad is a beloved classic that brings together creamy, sweet, and tangy flavors in a comforting and satisfying dish. With its simple ingredients and rich dressing, it’s an ideal make-ahead option for any gathering. Whether served at a summer picnic or alongside a holiday meal, this timeless salad is sure to become a favorite in your rotation.
PrintAmish Potato Salad
Amish Potato Salad is a sweet, tangy, and creamy side dish made with tender potatoes, hard-boiled eggs, celery, and carrots tossed in a mustard-mayo dressing—perfect for BBQs, picnics, or classic comfort food spreads.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes + chilling
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups russet potatoes, peeled and cubed
- 2 hard-boiled eggs, chopped
- 1/2 cup celery, diced
- 1/4 cup shredded carrots
- 1/4 cup onion, finely chopped
- Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika (for garnish)
Instructions
- Boil cubed potatoes in salted water for 10–12 minutes until tender but still firm. Drain and let cool.
- In a large bowl, mix cooled potatoes with chopped eggs, celery, shredded carrots, and onion.
- In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Pour dressing over the potato mixture and gently fold to combine.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Sprinkle paprika over the top before serving and garnish with extra shredded carrot if desired.
Notes
- Chill the salad overnight for even better flavor development.
- Use sweet onions for a milder bite or red onion for color.
- Boil potatoes whole and peel after for a creamier texture.
- Pairs well with grilled meats or sandwiches.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg