Amish Potato Salad

White bowl filled with potato salad. Set on top of a black plate.

It’s officially summer and that means it’s time for all the salads. This Amish Potato Salad is perfect for all your summer cook outs and picnics.

This post may contain affiliate links. For more information, please read my disclosure policy.

Are you a potato person? I like them fried. I like them baked. I like them grilled. I like them mashed. I like them as a salad.

Ok, I’ll stop. But obviously, I’ll take a potato any way you want to serve it.

This classic Amish potato salad is the perfect mix of sweet and tangy thanks to a simple list of ingredients (that you probably already have in your fridge and pantry). Let’s get into it.

White bowl with black speckles filled with potato salad. Bowl set atop a black plate with a black and white gingham cloth napkin on the left.

Ingredients for Amish Potato Salad

This classic potato salad is simple to make with easy to find ingredients. Here’s what you’re going to need:

  • Russet potatoes: I prefer russets for this recipe. The starchiness of the potatoes is perfect for this salad.
  • Mayo: Makes the dressing smooth and creamy.
  • Yellow mustard: You want the good ole classic stuff for this recipe. Nothing fancy here.
  • Apple cider vinegar: Provides some acid to the dish and adds the perfect amount of tanginess.
  • Sweet pickle relish: Adds crunch and sweetness to the potato salad.
  • Granulated sugar: Adds another bit of sweetness to the dressing.
  • Celery: Adds more crunch to the salad.
  • Celery seeds: Another layer of texture and flavor. If you don’t have celery seeds and don’t want to buy them for one recipe, you can skip them. It’ll still taste great.
  • Hard boiled eggs:
  • Kosher salt
Potato salad in a white bowl with black speckles.

Prep the Potatoes

Start by prepping the potatoes. Peel your potatoes and dice them into 1/2-inch chunks.

Add them to a large pot and fill it with cold water. Place over high heat and bring to a boil. Salt the water and cook the potatoes until they are fork tender.

Be careful not to overcook the potatoes as they will turn the salad to mush.

Mix the Dressing

While the potatoes are cooking, prepare the dressing. Add the mayo, mustard, vinegar, relish, sugar, salt and celery seed. Whisk well.

Stir in the diced celery and chopped hard boiled eggs. Cover and refrigerate.

Once the potatoes are drained and cool, carefully fold them into the dressing.

Amish potato salad in a white bowl speckled with black. Set atop a black plate.

Potato Salad Tips

Make it the night before. I think potato salad tastes better when the flavors have had some time to mingle and the potatoes have soaked up some of the dressing. So I recommend making this Amish potato salad the night before or at least a few hours ahead of time.

Don’t overcook the potatoes. The cook time for your potatoes will depend on how big or small you diced them. Set your timer for 7 minutes then check them with a fork. Go from there, checking often. Overcooked potatoes will create a mushy potato salad.

Let your potatoes cool. After boiling, let the potatoes cool at least 30 minutes or more if you have the time. If you add them while still piping hot, it can seperate the dressing and make it oily.

Amish potato salad in a white bowl with black speckles. Set on a black plate with a black and white gingham cloth napkin and forks on the left.

Mains to Accompany Amish Potato Salad

White bowl filled with potato salad. Set on top of a black plate.
Print
5 from 1 vote

Amish Potato Salad

It's officially summer and that means it's time for all the salads. This Amish Potato Salad is perfect for all your summer cook outs and picnics.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Amish potato salad
Yield: 8 servings
Author: Meghan Payne-Hensley

Ingredients

  • 2 pounds russet potatoes, peeled and diced into 1/2-inch chunks
  • 3/4 cup mayo
  • 2 Tablespoons yellow mustard
  • 1/4 cup sweet relish
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 3 Tablespoons granulated sugar
  • 1 1/2 Tablespoons apple cider vinegar
  • 4 hard boiled eggs, chopped
  • 1/2 cup chopped celery

Instructions

  • Place diced potatoes in a large pot. Cover in cold water. Place over high heat and bring to a boil. Cook for 7 minutes then check potatoes. Continue checking until they are fork tender. You don't want them to fall apart when you poke them with a fork. Drain potatoes and allow to cool for at least 30 minutes.
  • Meanwhile, whisk together mayo, mustard, relish, celery seeds, salt, sugar and vinegar. Once potatoes are cooled, add them to the mayo mixture along with the celery and hard boiled egg. Stir gently until everything is coated. Cover and refrigerate until ready to serve.

Processing…
Success! You're on the list.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating