Amish Potato Salad

Amish Potato Salad is a classic dish to enjoy at summer cookouts, picnics, and family gatherings. This version of potato salad has a creamy texture, slightly sweet and tangy dressing, and a delicious blend of flavors. Whether you’re a fan of traditional potato salad or looking for something with a little more depth of flavor. Amish potato salad is a wonderful classic side dish to add to your recipe rotation!

Why You’ll Love This Recipe

Amish potato salad has a creamy texture and tangy flavor. The combination of sweet dressing, crunchy celery, and tender potatoes creates the perfect balance. It’s also a versatile dish that you can easily adjust based on your preferences.

This is a great summer side dish for family gatherings, making it perfect for picnics, family reunions, or even just a casual weeknight meal.

If this looks tasty, you’ll love my Egg Salad, Broccoli Salad, and German Cucumber Salad recpes!

If you’re used to regular potato salad, this Amish-style version adds a bit of a twist with its unique combination of mayonnaise, mustard, and vinegar, giving it a delicious tangy dressing. The mix of hard-boiled eggs, celery seed, and sweet pickles adds texture and a burst of flavor to each bite.

Living close to Amish country, in Ohio, I’ve picked up a lot of Amish recipes from the little spiral-bound family cookbooks that are sold in Amish stores. I’ve adapted this recipe a little to make it perfect for my family. While I am not Amish, myself, I have a love for great Amish recipes!

How to Make Amish Potato Salad

Making Amish potato salad at home super easy. You’ll start by cooking your potatoes and hard-boiling your eggs, then mix everything together with a creamy, slightly tangy dressing. While the cooking process does involve a bit of time for the potatoes to boil and cool, the rest comes together quickly, making this a side dish you can prepare in advance and let chill in the fridge. Here’s what you’ll need and how to put it all together.

Ingredients

• Yukon Gold Potatoes: These potatoes are great for their creamy texture and hold up well in salads without getting too mushy.
• Hard-Boiled Eggs: Adding chopped hard-boiled eggs gives the salad a rich flavor and creamy texture. Egg yolks help thicken the dressing.
• Celery: This adds a nice crunchy texture to the salad, balancing out the creamy dressing.
• Onion: Red or yellow onions work, bringing in a slight sharpness to balance the sweetness of the dressing.
• Mayonnaise: The base of the dressing, providing the creamy consistency. You can use a store-bought option like Miracle Whip or make your own homemade mayo.
• Mustard: This adds a tangy flavor and some color to the dressing. Yellow mustard is classic in this recipe.
• White Vinegar: A little bit of acidity from vinegar gives the dressing a slight tang that pairs well with the sweetness from the sugar.
• Granulated Sugar: Sugar in the dressing provides the signature sweet flavor that sets Amish potato salad apart from other types of potato salad.
• Salt: Essential for seasoning and enhancing all the other flavors.

Step-by-Step Instructions

Step One: Start by peeling and dicing your Yukon Gold potatoes into bite-sized pieces. Place them in a large pot and cover them with cold water. This helps the potatoes cook evenly.

Step Two: Bring the pot of potatoes to a boil over high heat, then reduce the heat to medium heat to gently boil for about 15 minutes, or until the potatoes are tender when poked with a fork. Be careful not to overcook them, as you want them to hold their shape.

Step Three: Drain the potatoes and let them cool. If you’re in a hurry, you can rinse the potatoes in cold water or place them in an ice bath to speed up the cooling process.

Step Four: While the potatoes are cooling, hard-boil the eggs. Once cooked, peel and chop the eggs into small pieces. You can also use this time to chop the celery and onion into small pieces.

Step Five: In a small bowl, whisk together the mayonnaise, yellow mustard, white vinegar, granulated sugar, and salt to make the dressing. Adjust the seasoning to taste if necessary.

Step Six: In a large mixing bowl, combine the cooled potatoes, chopped celery, onions, and eggs. Pour the dressing over the potato mixture and gently stir to coat everything evenly.

Step Seven: Cover the salad with plastic wrap and refrigerate it for at least a couple of hours, or until chilled. The flavors blend better when given time to sit. Serve cold for the best results.

Substitutions and Variations

• Potatoes: If you don’t have Yukon Gold potatoes, you can use red potatoes or even tender russet potatoes, which will give a slightly different texture but still work well.
• Mayonnaise: If you’re not a fan of mayonnaise, you can try using sour cream for a tangier flavor, or use a mixture of both for a bit of creaminess with a slight tang.
• Pickles: For a different flavor, substitute sweet pickles with dill pickles or sweet pickle relish for a more traditional taste.
• Onions: Swap out red onions for yellow onions or sweet onions depending on your flavor preference. You can also use onion powder if you prefer a milder taste.

Best Tips for Making Amish Potato Salad

• Cut the potatoes evenly: Make sure to cut your potatoes into even, bite-sized pieces so they cook at the same rate. This will help avoid some pieces being undercooked or overcooked.
• Cool the potatoes completely: Letting the potatoes cool all the way before mixing them with the dressing is key. If the potatoes are too warm, they can make the dressing runny.
• Use an ice bath for eggs: After hard-boiling your eggs, place them in an ice bath to stop the cooking process. This makes them easier to peel.
• Adjust sweetness: If you prefer your potato salad less sweet, you can reduce the amount of sugar in the dressing. Start with a smaller amount and add more if needed.
• Chill before serving: Let the salad chill in the fridge for at least a couple of hours before serving. This allows the flavors to develop and meld together for the best-tasting salad.

How to Store Amish Potato Salad

To store your Amish potato salad, place it in an airtight container and keep it in the fridge. It will stay fresh for 3-4 days, making it a great make-ahead dish for summer picnics or busy weeknights. Be sure to stir the salad before serving if it has been sitting for a while, as the dressing can settle.

Frequently Asked Questions

Can I make Amish potato salad in advance?

Yes, this salad is perfect for making ahead of time. In fact, it tastes even better the next day once the flavors have had time to meld together. Just keep it stored in an airtight container in the fridge until you’re ready to serve.

What type of potatoes should I use for Amish potato salad?

Yukon Gold potatoes are ideal because of their creamy texture and ability to hold their shape. Red potatoes or starchy potatoes like russets are also good alternatives, though the texture may vary slightly.

Why is my potato salad watery?

If your salad turns out watery, it could be due to mixing the potatoes with the dressing while they were still warm. Be sure to let the potatoes cool completely before combining them with the other ingredients.

How long does Amish potato salad last?

When stored properly in an airtight container in the fridge, Amish potato salad should last 3-4 days. Always give it a good stir before serving if it has been stored for a while.

This classic Amish potato salad recipe is a great summer side dish, whether for a casual family meal or a large gathering. With its creamy, tangy dressing and simple ingredients, it’s a versatile dish that’s easy to prepare. Give it a try the next time you’re craving a homemade potato salad, and feel free to play around with the recipe to suit your taste. The best potato salad recipes are the ones that evolve based on your preferences!

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• Gluten Free Chicken Salad
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