Traditional Amish Potato Salad

A bowl filled with creamy potato salad, featuring diced potatoes and a sprinkling of paprika on top, creating a colorful and appetizing dish.

Amish potato salad combines tender potatoes with a creamy, sweet, and tangy dressing made from mayonnaise, vinegar, sugar, and mustard. Rooted in tradition, it’s a flavorful side dish perfect for picnics, potlucks, or family gatherings. Simple and satisfying, it’s a recipe that always brings people together around the table!

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Keyword comfort food, creamy

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Servings servings

Calories 248

Author Gina Dickson

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

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.

Nutrition