amish potato salad recipe

Written ByJenny Smyth Posted on
amish potato salad recipe
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The Best amish potato salad recipe

I’ve been making this Amish potato salad recipe for years, and it’s a staple in our household. It’s a simple yet flavorful side dish that’s perfect for family gatherings, picnics, or even a quick weeknight dinner.

The recipe originated from the Amish community in Ohio, where potatoes were abundant and cooking techniques were passed down through generations. The dish is made with boiled potatoes, onions, hard-boiled eggs, and a tangy dressing that’s similar to mayonnaise but has a slightly sweeter flavor.

The key to this recipe is the technique of boiling the potatoes until they’re tender but still hold their shape. This helps the potatoes absorb the flavors of the dressing without becoming mushy or overcooked.

I love how this recipe combines the natural sweetness of the potatoes with the tanginess of the dressing, creating a delightful harmony of flavors that everyone enjoys. My kids are always eager to help me prepare this dish, and it’s become a family tradition that we look forward to every summer.

The best part is that this recipe is incredibly easy to make and can be prepared ahead of time, making it perfect for busy households or large gatherings. I’ve served this salad at countless potlucks, picnics, and family gatherings, and it’s always been a hit.

It’s also a great way to use up leftover boiled potatoes or eggs from previous meals. Overall, this Amish potato salad recipe is a classic that never goes out of style.

Amish Potato Salad

Amish Potato Salad

4.7 from 1082 votes

A classic Amish potato salad featuring tender potatoes, hard-boiled eggs, and a creamy dressing. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 lbs potatoes (Yukon Gold or Russet)
6 large eggs
1 small onion, finely chopped
2 celery stalks, finely chopped
1/2 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbsp white vinegar

Optional

2 tbsp chopped fresh dill

👨‍🍳Directions

1Place the potatoes in a large pot.
2Cover with cold water and bring to a boil over high heat.
3Cook until potatoes are tender, about 15-20 minutes.
4Visual signs of doneness include easy piercing with a fork and the potatoes floating to the top.
5Drain and let them cool.
6Then, peel the potatoes and cut them into cubes.
7While the potatoes are cooking, place the eggs in a separate pot.
8Cover with cold water and bring to a boil over high heat.
9Once boiling, reduce heat to medium and let the eggs simmer for 10 minutes.
10Drain the hot water and run cold water over the eggs to cool them down.
11Peel the eggs and chop them into small pieces.
Set aside.
12In a medium bowl, combine the chopped onion, celery, mayonnaise, mustard, sugar, salt, black pepper, and vinegar.
13Mix well until the ingredients are fully incorporated and the dressing is smooth.
14Add the cubed potatoes and chopped eggs to the bowl with the dressing.
15Gently mix until all the potatoes and eggs are well coated with the dressing.
16If using dill, add it now and mix gently to combine.
17Cover the bowl and refrigerate the potato salad for at least 2 hours before serving.
18This allows the flavors to meld together.
19Serve chilled and enjoy.

🔧Equipment

Large pot
Medium bowl
Mixing spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 189mg🧂Sodium: 810mg🌾Total Carbs: 37g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

Tips: For a healthier option, use low-fat mayonnaise. You can also add other vegetables like bell peppers or pickles for extra crunch and flavor.

Watch Video Of How Amish Potato Salad Works

This Amish potato salad recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick weeknight dinner. The best part about this recipe is its versatility – you can serve it as a side dish or add some protein like cooked chicken or bacon for a more substantial meal.

For storage ideas, consider refrigerating any leftover salad in an airtight container for up to three days or freezing it for up to two months. When reheating, make sure to stir in some fresh chopped herbs like parsley or chives to revive its flavor.

If you’re looking for serving ideas beyond just serving it on its own, consider pairing it with some crusty bread or crackers for added crunch.

❓ Frequently Asked Questions About Amish Potato Salad

Q1: What type of potatoes should I use for this recipe?

A1: You can use any type of potato you like for this recipe, but I prefer using Russet or Yukon Gold potatoes because they hold their shape well after boiling and have a naturally sweet flavor.

Q2: Can I use raw onions instead of boiled onions?

A2: While you can use raw onions if you prefer a milder flavor, I recommend using boiled onions as they add a depth of flavor that complements the other ingredients in the salad.

Q3: How long should I boil the potatoes?

A3: Boil the potatoes until they’re tender but still hold their shape. This should take about 15-20 minutes depending on the size of your potatoes.

Q4: Can I make this salad ahead of time?

A4: Yes, you can make this salad ahead of time by preparing all the ingredients and storing them in separate containers in the refrigerator until you’re ready to assemble and serve.

Q5: Is it okay to substitute mayonnaise for the dressing?

A5: While you can use mayonnaise as a substitute for the dressing if you don’t have any other options available, I recommend sticking with the original dressing recipe as it has a unique flavor profile that complements the other ingredients in the salad.

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