Description
This classic Amish Potato Salad is a creamy, tangy side dish featuring tender boiled potatoes combined with crunchy celery, chopped eggs, and a sweet and tangy mayo-based dressing. Perfectly chilled and easy to prepare, it’s a comforting salad ideal for picnics, barbecues, or family meals.
Ingredients
Scale
Potatoes and Vegetables
- 3 lbs. starchy potatoes (Russet or Yukon gold), peeled and chopped into 1-inch pieces
- ½ cup chopped celery
- ¼ cup finely chopped white onion
Other Ingredients
- 5 hard-boiled eggs, peeled and 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 potatoes: Peel the potatoes and cut them into roughly 1-inch pieces to ensure even cooking and proper texture for the salad.
- Boil the potatoes: Place the chopped potatoes into a deep pot and cover them with water. Add a heaping teaspoon of salt to the water and bring it to a boil. Cook the potatoes until they are tender when pierced with a fork, then drain the water and rinse the potatoes with cold water until completely cool to stop the cooking process.
- Combine salad ingredients: In a large salad bowl, add the cooled potatoes, chopped celery, hard-boiled chopped eggs, and finely chopped white onion, mixing them gently to distribute evenly.
- Prepare the dressing: In a separate mixing bowl, whisk together the mayonnaise, granulated sugar, vinegar, and yellow mustard until smooth and well combined to create a balanced sweet and tangy dressing.
- Dress the salad: Pour the prepared dressing over the potato mixture in the salad bowl. Toss everything gently but thoroughly to coat all the ingredients evenly with the dressing.
- Chill the salad: Cover the bowl and chill the potato salad in the refrigerator for at least one hour to allow the flavors to meld and the salad to firm up slightly before serving.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best texture that holds well in the salad.
- Adjust salt to taste in both the boiling water and final salad for balanced seasoning.
- The salad tastes best after chilling for at least an hour, but can be made a day ahead.
- For a variation, add chopped pickles or fresh herbs like parsley or dill for extra flavor.
- This potato salad can be served as a side dish for barbecues, picnics, or family gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
