I remember summers where potato salad showed up before we even sat down—chilled, creamy, and sweet in that way only Creamy Amish Potato Salad Recipe-style ever was. My mom made it the day before every barbecue so the flavors could soak into the potatoes, and we’d sneak bites from the fridge with the door still open.
Years later, I still make it the same way rich with mayo, tangy mustard, and just enough sugar to surprise you. It’s always the first bowl empty at the table. We pair it with cheesy garlic chicken wraps or crack salad on picnic days.
Table of Contents
Table of Contents
Creamy Amish Potato Salad Recipe Guide
Ingredients Creamy Amish Potato Salad Recipe
3 lbs starchy potatoes (Russet or Yukon Gold), peeled and cubed
½ cup chopped celery
5 hard-boiled eggs, peeled and chopped
¼ cup finely chopped white onion
1 cup mayonnaise
¼ cup granulated sugar
2 tablespoons white or rice vinegar
2 tablespoons yellow mustard
Salt, to taste
Instructions:
Step 1: Boil the potatoes
Peel and cube the potatoes, then place them in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender but not mushy. Drain and let cool.
Step 2: Hard-boil the eggs
Place eggs in a saucepan of cold water. Bring to a boil, then cover and turn off the heat. Let sit for 10–12 minutes, then cool in ice water. Peel and chop.
Step 3: Make the creamy dressing
In a large bowl, whisk together the mayonnaise, sugar, vinegar, mustard, and salt. Mix until the dressing is smooth and light.
Step 4: Combine and fold
Add the cooled potatoes, chopped eggs, celery, and onion into the bowl. Gently fold until everything is coated. Don’t mash the potatoes—just coat them well.
Step 5: Chill and serve
Cover and refrigerate for at least 2 hours before serving to let the flavors come together. Stir gently before serving and adjust seasoning if needed.
This creamy classic pairs beautifully with crack salad on warm days, or next to bacon brown sugar chicken tenders for the ultimate comfort spread.
What Makes This Amish Potato Salad So Irresistible
Sweet-tangy creaminess with old-fashioned flavor
Creamy Amish Potato Salad Recipe:
• The mayo, mustard, and sugar blend into a smooth, sweet dressing that clings to every bite.
• A splash of vinegar balances it with gentle tang—never too sharp, always just right.
• The chopped eggs add richness, turning it from a side into something memorable.
Soft potatoes, gentle crunch—classic contrast
Creamy Amish Potato Salad Recipe:
• Russet potatoes break down just enough to feel tender but still hold shape.
• Celery brings the perfect crunch—fresh and subtle without taking over.
• Onion gives it that traditional bite, mellowed by the creamy base.
It’s the kind of salad that shows up on every summer table and disappears first right next to comforting bacon onion tomato pie or behind a plate of banana berry chocolate parfait sundaes.
Creamy Amish Potato Salad Recipe Variations
Quick Ingredient Swaps
Creamy Amish Potato Salad Recipe:
– No white vinegar? Try apple cider vinegar or rice vinegar for a milder tang.
– No mayonnaise? Use a mix of Greek yogurt and sour cream for a lighter version.
– Watching sugar? Reduce it or use honey for a more natural sweetness.
Simple Add-Ons
Creamy Amish Potato Salad Recipe:
– Mix in sweet pickles or relish for extra bite.
– Add a touch of smoked paprika or celery seed for depth.
– Fold in diced red bell pepper for color and crunch.
– Use chopped chives or parsley for a fresh finish.
Use what’s already in your fridge.
This potato salad pairs perfectly with caramelized bacon and brown sugar chicken tenders or beside simple cheesy garlic chicken wraps when you’re building a crowd-pleasing plate.
Serving and Storing Creamy Amish Potato Salad Recipe
How to Serve Creamy Amish Potato Salad Recipe
Creamy Amish Potato Salad Recipe:
– Serve chilled, straight from the fridge, for the best flavor and texture.
– Top with a sprinkle of paprika or sliced green onions for color.
– It’s the perfect side for anything grilled—especially burgers, ribs, or bacon onion tomato pie.
– You can also scoop it alongside banana berry chocolate parfait sundaes for a classic summer picnic vibe.
How to Store It
Creamy Amish Potato Salad Recipe:
– Let the salad cool before storing in an airtight container.
– Keep it in the refrigerator for up to 4 days. The flavor deepens as it rests.
– Stir gently before serving again, and adjust seasoning if needed.
– This dish is not ideal for freezing due to the mayonnaise base—enjoy it fresh when you can.
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FAQs About Creamy Amish Potato Salad Recipe
What is the difference between Amish potato salad and regular potato salad?
Amish potato salad is sweeter and creamier than traditional versions. It typically uses sugar, mustard, and vinegar for a tangy-sweet flavor that sets it apart.
What are the ingredients in Walmart Amish potato salad?
While exact ingredients vary, most store-bought Amish-style salads include potatoes, eggs, mayo, mustard, sugar, vinegar, and a few preservatives for shelf life.
Can I make Amish Potato Salad ahead of time?
Absolutely. It tastes even better after a few hours or overnight in the fridge. Just give it a gentle stir before serving.
What potatoes work best for this recipe?
Starchy potatoes like Russet or Yukon Gold are best. They soak up the dressing without turning mushy and give you that soft, creamy texture.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your mustard and vinegar brands if you have strict dietary needs.
Conclusion
This Creamy Amish Potato Salad Recipe is more than just a side it’s the kind of dish that shows up at the best family tables. Sweet, tangy, and packed with comforting texture, it reminds me of every summer potluck that ended in laughter and second helpings.
Whether you’re making it for a picnic or prepping ahead for a Sunday dinner, it always delivers. It’s that chilled bowl of something familiar—and somehow always the first thing to disappear.
Print
Creamy Amish Potato Salad Recipe That’s Sweet, Tangy & Comforting
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: Amish, American
Description
Creamy Amish Potato Salad combines soft starchy potatoes, chopped eggs, and crisp celery in a sweet-tangy dressing made with mayonnaise, mustard, and vinegar. It’s the perfect make-ahead side dish for summer picnics, barbecues, and family dinners.
Ingredients
3 lbs starchy potatoes (Russet or Yukon Gold), peeled and cubed
1/2 cup chopped celery
5 hard-boiled eggs, peeled and chopped
1/4 cup finely chopped white onion
1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt, to taste
Instructions
1. Peel and cube the potatoes, then place them in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and let cool.
2. Place eggs in a saucepan of cold water. Bring to a boil, then cover and turn off the heat. Let sit for 10–12 minutes, then cool in ice water. Peel and chop.
3. In a large bowl, whisk together the mayonnaise, sugar, vinegar, mustard, and salt until smooth.
4. Add cooled potatoes, chopped eggs, celery, and onion to the bowl. Gently fold until fully coated, without mashing the potatoes.
5. Taste and adjust seasoning with extra salt or a splash more vinegar.
6. Cover and refrigerate for at least 2 hours before serving. Stir gently before serving and enjoy chilled.
Notes
Use starchy potatoes like Russet or Yukon Gold for the best texture.
Make the salad a day ahead for maximum flavor.
Not recommended for freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Amish potato salad, creamy potato salad, picnic side dish, Creamy Amish Potato Salad Recipe
