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
Scale
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
