If you’re searching for a dish that always steals the show at potlucks, barbecues, or summer family gatherings, look no further than Amish Potato Salad. This comforting salad is a blend of tender potatoes, creamy dressing, a gentle tang of vinegar and mustard, and that nostalgic touch of sweetness—plus plenty of crisp bits for texture! It’s a time-tested recipe that brings people together with every scoop, brimming with old-fashioned flavors that are surprisingly easy to pull off in your own kitchen.
Ingredients You’ll Need
The beauty of Amish Potato Salad lies in its simple, pantry-friendly ingredients, each playing an important part in the finished salad’s depth of flavor and appealing texture. Don’t skimp or cut corners—each element is key to achieving that signature balance of creamy, tangy, and sweet!
- Russet potatoes (3 pounds, peeled and diced): These starchy potatoes absorb the dressing well and become meltingly tender without falling apart.
- Mayonnaise (1 cup): This is the foundation of the dressing, delivering that classic richness and creamy texture.
- Yellow mustard (1/4 cup): Adds a bright, familiar tang and that sunny yellow color.
- Apple cider vinegar (1/4 cup): Brings in a gentle acidity that wakes up all the other flavors.
- Granulated sugar (1/2 cup): That hint of sweetness is unmistakable in Amish Potato Salad—don’t skip it!
- Celery seed (1 teaspoon): Lends a subtle, herby crunch and a hint of aromatic freshness.
- Salt (1/2 teaspoon): Essential for seasoning the salad and brightening every flavor.
- Black pepper (1/4 teaspoon): Adds gentle warmth and depth without overpowering the salad.
- Hard-boiled eggs (3, chopped): These boost protein, richness, and an extra layer of creaminess.
- Celery (1/2 cup, finely chopped): Offers delightful crunch that cuts through the creaminess.
- Onion (1/2 cup, finely chopped): For a little bite and added savoriness—perfectly balanced with the sweetness.
- Sweet pickle relish (1/4 cup): A pop of tangy sweetness ties everything together and gives that familiar “deli” salad zing.
How to Make Amish Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled and diced russet potatoes in a large pot, then cover them with cold water to ensure even cooking. Set the pot over medium-high heat, bring it to a boil, and let the potatoes cook for about 10 to 12 minutes, or until they’re fork-tender but not falling apart. Drain right away and let them cool for a few minutes so they’re easier to handle and won’t melt the dressing.
Step 2: Prepare the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper. Whisk until the mixture is smooth, creamy, and all the sugar has dissolved. This is where the classic flavor of Amish Potato Salad really comes together, so take a second to taste and adjust for sweetness or tang if you like.
Step 3: Bring It All Together
Add the slightly cooled potatoes to your bowl of dressing, followed by the chopped hard-boiled eggs, celery, onion, and sweet pickle relish. Using a large spatula or wooden spoon, gently fold everything together until the potatoes are fully coated, being careful not to break them up too much. The finished salad should have a perfect mix of creamy and crunchy bits throughout.
Step 4: Chill and Develop Flavor
Now comes the hard part—waiting! Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate your Amish Potato Salad for at least two hours. This chill time allows all those amazing flavors to meld together and gives the salad its signature cool, creamy texture.
How to Serve Amish Potato Salad
Garnishes
A sprinkle of paprika or a few slices of hard-boiled egg on top will make your Amish Potato Salad look just as inviting as it tastes. Fresh herbs like dill or parsley bring a pop of color and a hint of fresh flavor, so add those if you’re feeling fancy—it’s the little touches that truly wow your guests.
Side Dishes
This classic salad is the ultimate sidekick for grilled chicken, smoky BBQ, juicy burgers, or even a simple roast. Pair it with sweet corn on the cob or buttery dinner rolls for the ultimate picnic spread. Amish Potato Salad always feels at home alongside summer staples.
Creative Ways to Present
Try piling your potato salad high in a retro glass dish for that classic farmhouse table look, or serve it in individual mason jars for cute, portion-controlled picnic servings. If you want to get really whimsical, spoon it onto a bed of lettuce leaves for a bit of extra crunch and color.
Make Ahead and Storage
Storing Leftovers
Amish Potato Salad holds up beautifully in the fridge for up to 4 days. Store any leftovers in an airtight container to keep things fresh and prevent any fridge odors from sneaking in. The flavors tend to deepen after a day or two, so don’t hesitate to make it in advance—it’s even tastier!
Freezing
While you technically can freeze Amish Potato Salad, I wouldn’t recommend it—the creamy dressing doesn’t thaw well and the potatoes can go mushy. It’s best enjoyed fresh from the refrigerator, so plan your batches accordingly!
Reheating
No need to reheat this salad; Amish Potato Salad is meant to be served cold. If your salad has been sitting out for a while, give it a quick stir, taste, and add a bit more dressing or seasoning if you need to freshen it up.
FAQs
Can I use a different type Side Dish
Absolutely! While russets are the traditional choice for their starchy, fluffy texture, Yukon Gold or even red potatoes work beautifully for a creamier, less crumbly result. Just be sure to dice them evenly so they cook at the same rate.
How do I prevent my potato salad from getting watery?
Drain the potatoes very well, and let them cool slightly before mixing with the dressing. Excess water can sneak into your salad if you skip this step, so patience pays off for the best Amish Potato Salad texture.
Can I make this salad ahead of time?
Definitely—Amish Potato Salad is meant for making ahead! Prep it up to a day before serving, and the flavor only gets better as everything melds together in the fridge overnight.
What can I use instead of sweet pickle relish?
If you’re out of relish, try chopping up bread-and-butter pickles or even dill pickles for a tangier flavor. You could also add a splash of pickle juice for extra zing to your Amish Potato Salad dressing.
Is Amish Potato Salad gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just check your labels, especially on the mayonnaise and mustard, to be sure there aren’t any sneaky additives if you’re serving friends or family with gluten sensitivities.
Final Thoughts
There’s a reason Amish Potato Salad has been a summertime staple for generations—it’s flavorful, comforting, and always brings a smile to the table. I hope you’ll give this recipe a try and make it a beloved tradition in your own home. Trust me, your friends and family will be asking for seconds every time!
Print
Amish Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Amish Potato Salad is a classic side dish perfect for picnics and summer gatherings. Creamy and flavorful, it features tender potatoes tossed in a tangy dressing with crunchy vegetables and hard-boiled eggs.
Ingredients
Potato Salad:
- 3 pounds russet potatoes (peeled and diced)
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 hard-boiled eggs (chopped)
- 1/2 cup celery (finely chopped)
- 1/2 cup onion (finely chopped)
- 1/4 cup sweet pickle relish
Instructions
- Cook Potatoes: Place the diced potatoes in a large pot, cover with cold water, and boil for 10–12 minutes until tender. Drain and cool.
- Prepare Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper until smooth.
- Combine Ingredients: Add potatoes, eggs, celery, onion, and relish to the dressing. Mix gently to coat.
- Chill and Serve: Refrigerate the salad for at least 2 hours before serving. Enjoy chilled.
Notes
- Enhance flavor with paprika or sliced hard-boiled eggs on top.
- Try Yukon Gold or red potatoes for a creamier texture.
Nutrition
- Serving Size: 3/4 cup
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
