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