Looking for a potato salad that’s creamy, tangy, and packed with texture in every bite? This Amish Potato Salad is a beloved classic for a reason. With tender potatoes, crisp vegetables, and a perfectly balanced sweet-and-sour dressing, it’s a hearty side dish that holds its own at any picnic, potluck, or backyard barbecue. It’s the kind of recipe that gets passed down for generations because it’s simply unbeatable.
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Why You Will Love This Recipe
This recipe takes me straight back to my uncle’s farm, where every summer gathering meant a huge bowl of potato salad made by my aunt. Hers was always the best—creamy but not gloppy, with just the right amount of sweet pickle relish and a hard-boiled egg in every other forkful. She said the secret was letting it chill overnight so the flavors could “marry.” This is my tribute to her version, the gold standard of potato salads in my book.
Ingredients
Here is what you’ll need to make this potato salad:
For the Salad:
- 3 lbs russet or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- 1 ½ teaspoons salt, for the boiling water
- 4 large eggs
- 1 cup diced celery (about 3 stalks)
- ½ cup finely diced sweet onion
- ½ cup sweet pickle relish, drained
For the Dressing:
- 1 ¼ cups mayonnaise
- ¼ cup yellow mustard
- ¼ cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- Paprika, for garnish (optional)
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
- Cook the Potatoes and Eggs: Place the cubed potatoes in a large pot and cover with cold water by an inch. Add the 1 ½ teaspoons of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook. In the last 10 minutes of cooking, gently place the eggs in the pot with the potatoes to hard-boil them.
- Drain and Cool: Drain the potatoes and eggs. Rinse the potatoes under cold water to stop the cooking process. Let the eggs and potatoes cool completely. Peel and chop the hard-boiled eggs.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, yellow mustard, sugar, apple cider vinegar, celery seed, 1 teaspoon salt, and ½ teaspoon pepper until smooth and the sugar is dissolved.
- Combine Salad and Dressing: In a very large mixing bowl, combine the cooled potatoes, chopped eggs, diced celery, diced onion, and drained pickle relish. Pour the dressing over the top.
- Mix Gently and Chill: Using a large rubber spatula, gently fold everything together until the potatoes and vegetables are evenly coated. Be careful not to break up the potatoes too much. Cover the bowl and refrigerate for at least 4 hours, but preferably overnight.
- Serve: Before serving, give the potato salad a gentle stir and check for seasoning, adding more salt or pepper if needed. Transfer to a serving bowl and dust the top with a sprinkle of paprika, if desired.
Amish Potato Salad
Ingredients
Equipment
Method
- Place cubed potatoes in a large pot, cover with cold water by an inch, and add 1 ½ tsp salt. Bring to a boil, then simmer for 10-15 minutes until just tender. In the last 10 minutes, gently add the eggs to the pot to hard-boil them.3 lbs russet or Yukon Gold potatoes, 1 ½ teaspoons salt, 4 large eggs
- Drain the potatoes and eggs. Rinse potatoes under cold water to stop cooking. Let eggs and potatoes cool completely. Peel and chop the hard-boiled eggs.
- Make the dressing: In a small bowl, whisk together mayonnaise, mustard, sugar, vinegar, celery seed, 1 tsp salt, and ½ tsp pepper until smooth and sugar dissolves.1 ¼ cups mayonnaise, ¼ cup yellow mustard, ¼ cup granulated sugar, 2 tablespoons apple cider vinegar, 1 teaspoon celery seed, 1 teaspoon salt, ½ teaspoon black pepper
- In a very large bowl, combine cooled potatoes, chopped eggs, celery, onion, and drained relish. Pour the dressing over the top.1 cup diced celery, ½ cup finely diced sweet onion, ½ cup sweet pickle relish
- Gently fold everything together until evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, stir gently, adjust seasoning, and transfer to a serving bowl. Garnish with a sprinkle of paprika if desired.paprika
Notes
Faq
Why did my potato salad turn out watery?
Watery potato salad is usually caused by overcooked potatoes that absorb too much water, or vegetables (like relish) that weren’t drained well. To prevent this, cook potatoes just until fork-tender, drain and rinse with cold water immediately, and ensure all relish or other ingredients are well-drained before adding. Letting the salad chill allows the potatoes to absorb the dressing, which also helps.
Can I use a different type of potato?
You can, but it affects the texture. Russet potatoes tend to be fluffier and absorb dressing well but can break down more. Yukon Gold potatoes hold their shape beautifully and have a naturally buttery flavor, making them an excellent choice. Avoid waxy potatoes like red potatoes if you want a classic, creamy Amish-style salad.
How long does homemade potato salad last?
When stored in an airtight container in the refrigerator, this potato salad will keep for 3 to 5 days. Because it contains eggs and mayonnaise, it should not be left out at room temperature for more than 2 hours.