Why You’ll Love This Recipe
- Classic creamy texture with a perfect balance of sweet and tangy flavors.
- Chunky potatoes mixed with crisp carrots, celery, and tender hard-boiled eggs.
- Simple ingredients and easy to prepare ahead.
- Ideal for family gatherings and outdoor meals.
Ingredients
- 1½ pounds potatoes, peeled, cubed, and boiled until tender
- 2 hard-boiled eggs
- 1 cup shredded carrot
- 1 large rib celery, chopped
- ¼ cup diced onion
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, combine cooked potatoes, shredded carrot, chopped celery, diced onion, and whole hard-boiled eggs. Gently chop the eggs using a spoon or fork right in the bowl.
- In a separate bowl, whisk together mayonnaise, yellow mustard, vinegar, sugar, paprika, and salt until smooth.
- Pour the dressing over the potato mixture and stir gently. As you mix, mash some of the potatoes lightly with the back of a spoon to achieve a creamy texture while leaving some chunks.
- Cover and refrigerate for at least 2 hours (or overnight for best flavor).
- Before serving, sprinkle extra paprika on top for color and presentation.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Chill Time: 2 hours (or overnight)
- Total Time: 2 hours 10 minutes
Tips
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture.
- Boil potatoes until just tender to avoid mushy salad.
- Adjust sugar and vinegar to taste if you prefer it sweeter or tangier.
Storage
Keep covered in the refrigerator for up to 3 days.
Conclusion
Amish Potato Salad is a timeless, comforting side dish that balances creamy, sweet, and tangy flavors with hearty veggies and eggs. Perfect for sharing at any gathering, it’s easy to prepare and sure to be a favorite.
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Amish Potato Salad
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Amish Potato Salad is a creamy, sweet, and tangy side dish featuring chunky potatoes, crisp veggies, and tender hard-boiled eggs, perfect for potlucks and summer meals.
Ingredients
1½ pounds potatoes, peeled, cubed, and boiled until tender
2 hard-boiled eggs
1 cup shredded carrot
1 large rib celery, chopped
¼ cup diced onion
¾ cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
2 tablespoons sugar
½ teaspoon paprika
½ teaspoon salt
Instructions
- In a large bowl, combine cooked potatoes, shredded carrot, chopped celery, diced onion, and whole hard-boiled eggs. Gently chop the eggs using a spoon or fork right in the bowl.
- In a separate bowl, whisk together mayonnaise, yellow mustard, vinegar, sugar, paprika, and salt until smooth.
- Pour dressing over potato mixture and stir gently. Mash some potatoes lightly with the back of a spoon for creamy texture while leaving chunks.
- Cover and refrigerate at least 2 hours or overnight for best flavor.
- Before serving, sprinkle extra paprika on top for color and presentation.
Notes
Use waxy potatoes like Yukon Gold or red potatoes for best texture.
Boil potatoes until just tender to avoid mushy salad.
Adjust sugar and vinegar to taste for preferred sweetness or tanginess.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
