Bright, creamy, and irresistibly nostalgic, Amish Potato Salad captures the essence of classic American comfort food in every forkful. This beloved side dish stands out with its creamy-yet-tangy dressing, tender Yukon Gold potatoes, and pops of crunch from celery and onion—all tied together by the unmistakable punch of mustard and apple cider vinegar. It’s the kind of recipe that sparks vivid memories of backyard picnics, church potlucks, and large family gatherings, where every bite reminds you of why this salad remains a cherished staple generation after generation.
Ingredients You’ll Need
What makes Amish Potato Salad so special is how a handful of everyday ingredients join forces to create something so satisfying. Each component plays a starring role—some add a burst of color or a crisp crunch, others bring that signature rich and zesty flavor. Here’s what you’ll need:
- Yukon Gold potatoes (3 lbs, peeled and diced): Their creamy, buttery texture is absolutely perfect for soaking up all that luscious dressing.
- Large eggs (4, hard-boiled and chopped): Eggs add classic richness and a dose of protein while giving the salad its beloved old-fashioned touch.
- Celery (1 cup, finely chopped): Crisp and refreshing, celery brings crunch and a gentle peppery bite.
- Onion (1/2 cup, finely chopped): Onion supplies sharpness and depth, balancing the sweet and tangy notes beautifully.
- Mayonnaise (1 1/2 cups): The creamy backbone that brings everything together—it’s what gives Amish Potato Salad its velvety finish.
- Yellow mustard (1/4 cup): That classic squeeze packs a delightful tang and sunshine-yellow hue.
- Apple cider vinegar (1/4 cup): Expect a sweet acidity that lifts the flavors and adds brightness to every bite.
- Granulated sugar (1/4 cup): Balances out the tanginess for that hallmark sweet-savory taste.
- Celery seed (1 teaspoon): Adds a subtle herby note that echoes the freshness of the chopped celery.
- Salt (1 teaspoon): Enhances all the other flavors—don’t leave it out!
- Black pepper (1/2 teaspoon): For just the right touch of warmth and spice.
How to Make Amish Potato Salad
Step 1: Boil the Potatoes
Start by peeling and dicing your Yukon Gold potatoes into even cubes. Place them in a big pot and cover with cold water, which helps them cook evenly. Bring it all to a boil, then reduce the heat and cook for 10 to 12 minutes, or until you can easily pierce the potatoes with a fork. Drain well and let the potatoes cool a bit so they don’t fall apart when mixed with the dressing.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the mixture is smooth and creamy. This is where the magic happens—this tangy, creamy dressing is the soul of Amish Potato Salad, infusing every bite with classic flavor.
Step 3: Combine the Ingredients
To the bowl with your dressing, add the slightly cooled potatoes, chopped hard-boiled eggs, celery, and onion. Fold everything together gently, scooping from the bottom, until all the potatoes are coated. Be careful not to break up the potatoes too much—you want to keep those chunks intact for the best texture.
Step 4: Chill for Best Flavor
Once everything is combined, cover the bowl and refrigerate your potato salad for at least 1 hour. This little waiting period makes a world of difference, allowing the flavors to meld and the texture to firm up. If you can make it the day before, it’s even better—Amish Potato Salad truly shines after a night in the fridge.
How to Serve Amish Potato Salad
Garnishes
To add a final flourish, sprinkle some extra celery seed, a dash of paprika, or even a little chopped fresh parsley on top just before serving. These small touches not only make your Amish Potato Salad look extra inviting but add a pop of color and a hint of fresh flavor that makes each bite irresistible.
Side Dishes
The creamy tang of this potato salad pairs delightfully with just about anything you’d find at a classic American cookout—think grilled burgers, BBQ ribs, crispy fried chicken, or smoky baked beans. You’ll also find it alongside slices of watermelon and buttery dinner rolls at most summer gatherings.
Creative Ways to Present
Try scooping Amish Potato Salad into pretty serving bowls or spread it onto a large platter lined with lettuce leaves for a touch of elegance. You can even set up a fun “potato salad bar” with all your favorite toppings—extra pickles, diced bell peppers, or crumbled bacon—for guests to personalize their plates.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Amish Potato Salad in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days. In fact, you might find the flavors deepening and improving as they mingle—making leftovers something to look forward to!
Freezing
While freezing isn’t recommended for this salad due to the creamy dressing (which can separate and become grainy when thawed), it’s so easy to make that whipping up a fresh batch is always worth it. If you must freeze, do so before adding the dressing, then combine everything after thawing for best results.
Reheating
If your potato salad has taken a chill in the fridge and you want to take off the edge, let it sit at room temperature for about 20–30 minutes before serving. Amish Potato Salad is meant to be enjoyed cold or at cool room temperature—no need to heat it up!
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds provide a creamy texture and subtle buttery flavor, red potatoes or even russets can work in a pinch. Just be sure to cut them evenly and adjust cooking times as needed.
Is it necessary to peel the potatoes?
Peeling is traditional for Amish Potato Salad, especially for that silky-smooth texture. But if you love the extra earthy flavor and color the skin provides, feel free to leave it on—just give the potatoes a good scrub first.
Can I make this recipe dairy-free?
Yes, this salad is naturally dairy-free as written, since the creamy element comes from mayonnaise rather than any milk or cream. Just be sure to use a mayonnaise that suits your dietary needs!
How long can Amish Potato Salad sit out at a picnic or potluck?
Like all creamy salads, keep it chilled as much as possible and don’t leave it out for more than two hours. Consider nestling your serving bowl in an ice bath for longer events to keep it safe and fresh.
What’s the secret to getting the best flavor in Amish Potato Salad?
Letting it chill in the fridge for at least an hour is key! The flavors will meld beautifully, making for an even tastier salad the next day. And don’t be shy with the mustard or vinegar if you like a little extra zip!
Final Thoughts
If you’re searching for the ultimate side dish to wow your friends and family, Amish Potato Salad is a trusty go-to that never disappoints. It’s creamy, comforting, and so easy to love. Give this recipe a try—there’s a good chance it will become the star of your next gathering!
Print
Amish Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Description
This classic Amish Potato Salad is a creamy and flavorful side dish perfect for picnics and gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, and a tangy dressing, it’s a crowd-pleaser!
Ingredients
Potato Salad:
- 3 lbs Yukon Gold potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 cup celery, finely chopped
- 1/2 cup onion, finely chopped
Dressing:
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Potatoes: Boil diced potatoes until tender, about 10–12 minutes. Drain and cool slightly.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: In a large bowl, mix potatoes, eggs, celery, and onion. Gently fold in the dressing.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- This salad tastes even better the next day after the flavors meld.
- For a tangier version, add more mustard or vinegar to taste.
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