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–+ servings
Serving spoon scooping a portion of amish potato salad out of a serving bowl.
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5 from 1 vote

Amish Potato Salad

Amish Potato Salad is a creamy, tangy side dish perfect for any occasion. Enjoy this easy-to-make recipe at your next gathering.
Prep Time30 minutes
Refrigeration1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 403kcal
Author: Shauna

Ingredients

  • 3 pounds starchy potatoes Russet or Yukon gold
  • ½ cup celery chopped
  • 5 hard-boiled eggs peeled and chopped
  • ¼ cup white onion finely chopped
  • 1 cup mayonnaise
  • ¼ cup granulated sugar
  • 2 tablespoons white vinegar or rice vinegar
  • 2 tablespoons yellow mustard
  • salt to taste

Instructions

  • Peel and chop 3 pounds starchy potatoes into 1-inch pieces.
    3 pounds starchy potatoes
    potatoes peeled and copped into pieces
  • Place the potatoes into a deep pot, and cover with water. Add a heaping teaspoon of salt to the pot and bring the potatoes to a boil. Cook until the potatoes are tender. Drain and rinse with cold water until completely cool.
  • Place the potatoes, ½ cup celery, 5 hard-boiled eggs, and ¼ cup white onion in a large salad bowl.
    ½ cup celery, 5 hard-boiled eggs, ¼ cup white onion
    potatoes, celery, eggs, and onion placed in a bowl
  • In a separate bowl, whisk together the 1 cup mayonnaise, ¼ cup granulated sugar, 2 tablespoons white vinegar, and 2 tablespoons yellow mustard.
    1 cup mayonnaise, ¼ cup granulated sugar, 2 tablespoons white vinegar, 2 tablespoons yellow mustard, salt
    mayonnaise, sugar, vinegar, and yellow mustard whisked together
  • Pour the dressing mixture over the ingredients in the salad bowl. salt and pepper to taste.
    toss potato salad until combined
  • Toss until fully combined.
    close up overhead shot of a bowl of Potato Salad
  • Chill for at least one hour before serving.

Notes

  • The vegetables can be chopped ahead of time, and the eggs can be boiled up to several days in advance.
  • The potatoes should not be peeled until you’re ready to cook them, as they will discolor.
  • Salt and pepper can be added to the potato salad to balance some of the sweetness.

Nutrition

Calories: 403kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 272mg | Potassium: 784mg | Fiber: 3g | Sugar: 8g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg