Amish Potato Salad
This easy Amish potato salad recipe is the best side dish because it's easy, can be made ahead of time, and has a delicious tangy dressing.
Ingredients
- 3 lbs. starchy potatoes Russett or Yukon gold
- 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 vinegar or rice vinegar
- 2 tablespoons yellow mustard
- Salt to taste
Instructions
- Peel and chop potatoes into 1-inch pieces.
- Place the potatoes into a deep pot, and cover with water. Add a heaping teaspoon of salt to the pot and bring the potatoes to a boil. Cook until potatoes are tender. Drain and rinse with cold water until completely cool.
- Place potatoes, celery, eggs, and onion in a large salad bowl.
- In a separate bowl, whisk together mayonnaise, sugar, vinegar, and yellow mustard.
- Pour dressing mixture over the ingredients in the salad bowl.
- Toss until fully combined.
- Chill for at least one hour before serving.
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Notes
Storage:
Store in the refrigerator for 4-5 days in an airtight container or covered with plastic wrap.
Notes:
Amish potato salad is ultra creamy, tangy, and sweet.
Add salt and pepper if desired to balance the sweetness.
Boil the eggs and chop the vegetables in advance to save time.
If you peel the potatoes before you are ready to use, they will turn brown. You CAN peel, boil, drain, and then store the cooked potatoes in an airtight container or Ziploc in the refrigerator and they won't turn brown.
Nutrition
Calories: 403kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 272mg | Potassium: 784mg | Fiber: 3g | Sugar: 8g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
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