Classic Amish Potato Salad

Amish potato salad is a creamy, sweet, and tangy take on the traditional potato salad. It’s made with tender potatoes, hard-boiled eggs, and a rich dressing featuring mayonnaise, mustard, vinegar, and a touch of sugar for that signature flavor. Perfect for picnics, barbecues, or family gatherings, this old-fashioned side dish is packed with comforting goodness!

Ingredients

For the Salad:

• 3 lbs Yukon Gold or russet potatoes, peeled and diced
• 4 large eggs, hard-boiled and chopped
• 1 small onion, finely diced
• 2 stalks celery, finely chopped
• ½ cup sweet pickle relish

For the Dressing:

• 1 cup mayonnaise
• ¼ cup yellow mustard
• ¼ cup white vinegar
• ⅓ cup granulated sugar
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon celery seed (optional, for extra flavor)

For Garnish:

• Paprika (for sprinkling)
• Chopped fresh parsley (optional)

Instructions

1. Cook the Potatoes: Place peeled, diced potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10–12 minutes until fork-tender but not mushy. Drain and let cool slightly.
2. Prepare the Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, black pepper, and celery seed (if using) until smooth.
3. Combine the Ingredients: In a large bowl, add warm potatoes, chopped eggs, onion, celery, and pickle relish. Pour the dressing over and gently fold to coat.
4. Chill for Maximum Flavor: Cover and refrigerate for at least 2 hours (or overnight) to enhance the flavors.
5. Garnish and Serve: Before serving, stir gently, sprinkle with paprika, and garnish with parsley if desired. Serve chilled.

Tips for the Best Amish Potato Salad

• Use Yukon Gold potatoes for a creamy texture, or russet potatoes for a fluffier consistency.
• Let potatoes cool slightly before adding dressing to prevent them from becoming too soft.
• Adjust sweetness by modifying the sugar amount to your preference.
• For extra tang, add a splash of pickle juice or apple cider vinegar to the dressing.
• Make it ahead of time—this salad tastes even better after sitting in the fridge overnight!