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.
