If you need a side dish that’s guaranteed to shine at your next picnic or potluck, Amish potato salad is the one to try. With tender potatoes coated in a creamy, sweet-and-tangy dressing made from mayonnaise, vinegar, sugar, and mustard, every bite is a delicious balance of comfort and zing.
But here’s the thing—it’s more than just a recipe. It’s a little taste of a tradition that celebrates simplicity, community, and good, wholesome food. As you stir together these humble ingredients, you’re connecting with a way of life that values gathering around the table to share what we have.
Traditional Amish Potato Salad For Gatherings
Growing up in northern Indiana, I had the privilege of enjoying traditional Amish recipes that celebrated simplicity and rich, comforting flavors. Amish potato salad was always a favorite, with its wholesome ingredients like tender potatoes, hard-boiled eggs, and crunchy celery. This dish doesn’t rely on anything fancy—just good, natural flavors that bring people together around the table.
What makes it special is how straightforward it is to prepare. In just over an hour, using basic skills like boiling and mixing, you’ll have a dish that’s both timeless and delicious. Unlike many modern potato salads, this recipe uses a touch of sugar and apple cider vinegar to create a perfectly balanced sweet-and-tangy dressing.
Whether it’s served at a barbecue, potluck, or family dinner, this crowd-pleaser appeals to all ages. It’s more than just a recipe, it’s a little taste of tradition, one that I’m so excited to share with you!
For more easy salad recipe ideas, try my Creamy Cucumber Onion Salad, Zesty Mexican Macaroni Salad, and Easy Fresh Corn Salad.
Ingredients You Will Need For Amish Potato Salad
All you’ll need for this Amish potato salad are a few pantry staples that are just wholesome.
- Potatoes: The best potato salad recipes use medium-sized Yukon gold potatoes to allow them to hold their shape better after boiling. Make sure they’re firm without sprouts to indicate freshness.
- Onion: Choose yellow onion for its mild, slightly sweet flavor. Check for any soft spots or blemishes because they can affect the flavor and taste of the salad.
- Celery: Look for fresh celery with crisp, firm stalks that are solid inside. It should be bright green in color and not overly pale or discolored.
- Eggs: Choose eggs that are a few days old to easily peel after boiling.
- Mayonnaise: For the best results, use real mayo made with eggs and oil. A classic mayonnaise is adequate since we’ll be adding sugar and vinegar for a tangy twist.
- Yellow mustard: The classic yellow mustard is ideal for this recipe. Check the ingredients and make sure it doesn’t contain any additives.
- Apple cider vinegar: Regular filtered apple cider vinegar works well for this recipe. If you can find unfiltered organic apple cider vinegar, use it for a more natural flavor.
- Sugar: Go for granulated white sugar, as it dissolves easily in the dressing.
- Celery seed: Look for fresh, whole celery seeds to get a more aromatic flavor.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Use Greek yogurt or sour cream if mayonnaise is unavailable. You can also cut down the fat, especially if you use low-fat sour cream.
- Opt for white wine vinegar or lemon juice if you can’t find apple cider vinegar.
- Instead of yellow mustard, use Dijon mustard for a more tangy twist or spicy brown mustard for extra heat.
- Add pickles for that delightful crunch and sweetness.
- You can add some finely chopped carrots and peas to add a touch of color.
- Add fresh dill, parsley, or chives to give an herb flavor to the salad.
- If you’re feeling fancy, add some diced ham, chicken, or crispy bacon.
- To make this salad vegan, use a dairy-free or vegan version of mayonnaise. Substitute eggs with tofu scramble or chickpea. For the sugar, choose organic or use natural sweeteners like coconut sugar or maple syrup.
Yes, you can skip the hard-boiled eggs for a simpler approach, but if you want the creamy texture of eggs, substitute them with tofu scramble, chickpeas, or avocado.
How To Make Amish Potato Salad
Grab your ingredients and get ready to whip up a creamy, tangy, and incredibly delicious Amish potato salad.
1
Boil Potatoes
Wash, peel, and cut the potatoes into bite-sized cubes. Place them in a large pot and cover with cold water, then bring to a boil over medium-high heat. Once boiling, reduce to low and cook the potatoes for 8-10 minutes or until tender.
You’ll know the potatoes are done when the fork easily pierces into them. If not, cook for another minute or two. Once the potatoes are tender, drain them and let them cool in the fridge for at least an hour.
2
Combine With The Onion, Celery, And Eggs
While your potatoes are cooling, boil eggs for 10 minutes, then peel and chop into small pieces. Peel and chop onion into small pieces as well. For your celery, rinse the stalks under cold water, then trim off the ends and chop into small, bite-sized pieces.
Once everything is prepared, combine the chilled potatoes with the chopped hard-boiled eggs, onion, and celery in a large mixing bowl. Set aside as we wait for the dressing in the next step.
3
Make The Dressing
In a small bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, and celery seed. Stir or whisk the ingredients to blend until smooth. Add salt to taste, starting with a pinch, then add more as necessary.
Taste the dressing and adjust the seasoning to your preference.
4
Combine, Chill, And Serve
Pour the dressing over the potato mixture, then gently stir to coat everything evenly. This salad is best served cold, so put it in the fridge for at least an hour. When you’re ready to serve, sprinkle with a bit of paprika for garnish.
Amish potato salad tastes even better with grilled meats, barbecue dishes, or sandwiches. For a complete meal, serve it with burgers, grilled vegetables, or corn on the cob.
Gina’s Tips For Recipe Success
- When making the dressing, add more apple cider if you want a tangier taste or more sugar for a sweeter taste.
- Add a bit more mayonnaise or vinegar if your salad seems a bit dry after sitting in the fridge for a while.
- Cook the potatoes just right, not too hard nor too soft.
- For best results, chill the potatoes in the fridge overnight before mixing with the dressing. I recommend cooking the potatoes the night before.
- Don’t skip chilling the salad before serving to help meld the flavors together and taste even more refreshing. One hour is enough, but a few hours is even better.
Storing Leftovers
Amish potato salad contains eggs and mayonnaise, so it’s recommended to store the leftovers in the fridge as soon as possible. Transfer the leftovers into an airtight container and consume them within 4 days.
Your salad might thicken up in the fridge, so consider stirring a little vinegar or mayonnaise to loosen it up before serving. Watch for the time when you put the salad at room temperature. Never leave it for more than 2 hours, or bacteria can spoil your salad.
More Similar Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Traditional Amish Potato Salad
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 6 cups uncooked potatoes, peeled and cubed (½-inch pieces)
- ⅓ cup onion, finely chopped
- ⅓ cup celery, finely chopped
- 2 hard-boiled eggs, finely chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon celery seed
- ½ teaspoon salt
- Paprika, optional, for garnish
Instructions
Cook the Potatoes:
- Wash, peel, and dice the potatoes into ½-inch cubes.6 cups uncooked potatoes
- Place the potatoes in a large pot, cover with water, and bring to a boil. Boil for 8–10 minutes, or until a fork can easily pierce the potatoes.
- Drain the potatoes and chill them in the refrigerator for at least 1 hour (or overnight for best results).
Prepare the Salad Base:
- In a large bowl, combine the chilled potatoes, chopped onion, celery, and hard-boiled eggs.⅓ cup onion, ⅓ cup celery, 2 hard-boiled eggs
Make the Dressing:
- In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, and salt.½ cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 tablespoon sugar, ½ teaspoon celery seed, ½ teaspoon salt
Combine & Chill:
- Pour the dressing over the potato mixture and gently stir until everything is well combined.
- Chill the salad in the refrigerator for at least 1 hour to let the flavors meld together.
Garnish & Serve:
- If desired, sprinkle a light dusting of paprika on top before serving.Paprika
Notes
- When making the dressing, add more apple cider if you want a tangier taste or more sugar for a sweeter taste.
- Add a bit more mayonnaise or vinegar if your salad seems a bit dry after sitting in the fridge for a while.
- Cook the potatoes just right, not too hard nor too soft.
- For best results, chill the potatoes in the fridge overnight before mixing with the dressing. I recommend cooking the potatoes the night before.
- Don’t skip chilling the salad before serving to help meld the flavors together and taste even more refreshing. One hour is enough, but a few hours is even better.
