Amish Potato Salad

Let’s talk about a side dish that quietly steals the show at every picnic, BBQ, and family gathering—Amish Potato Salad. Creamy, tangy, a little sweet, and packed with comforting flavors, this isn’t your average potato salad. It’s rich and smooth with just the right amount of crunch from crisp celery and onions, and it has that signature mustard-egg dressing that sets it apart from the rest.

The Amish know how to do comfort food right, and this salad is no exception. It’s nostalgic, satisfying, and just plain delicious. Whether you’re scooping it next to grilled burgers or eating it straight from the fridge (no judgment here), trust me—this one’s a keeper.

Why You’ll Love Amish Potato Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re feeding a hungry crowd or making a batch just for you to snack on throughout the week, this dish has that classic, comforting vibe that keeps people coming back for seconds. Here’s why:

Versatile: It’s the ultimate BBQ side, picnic essential, or potluck all-star. Serve it with anything from grilled meats to sandwiches.

Budget-Friendly: Made with simple pantry ingredients you probably already have on hand.

Quick and Easy: A few basic steps and a quick chill time are all it takes to pull this one together.

Customizable: Prefer more tang? Add extra vinegar. Like it sweeter? Up the sugar. You can tweak it to your taste easily.

Crowd-Pleasing: Everyone—from picky eaters to potato salad purists—loves this stuff.

Ingredients in Amish Potato Salad

Here’s the classic combo that makes this salad stand out:

Russet or Yukon Gold Potatoes

The hearty base. Tender but firm enough to hold their shape once mixed.

Hard-Boiled Eggs

Add creaminess, protein, and that extra-rich texture everyone loves.

Celery

Brings that fresh, crisp crunch to balance the creaminess.

Onion

Just enough sharpness to punch up the flavor—often a sweet or yellow onion works best.

Mayonnaise

The creamy backbone of the dressing—go for full-fat for the best flavor.

Yellow Mustard

Adds tang and that signature golden color.

Apple Cider Vinegar

Cuts through the richness and brightens everything up.

Sugar

Just a touch of sweetness balances the vinegar and mustard.

Salt and Pepper

For seasoning and flavor balance.

Paprika (Optional)

A little sprinkle on top for color and a subtle smoky finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

No oven needed here—just get a large pot ready to boil your potatoes and a bowl for mixing.

Combine Ingredients

Start by boiling your peeled and cubed potatoes until fork-tender. Drain and let them cool.

Prepare Your Cooking Vessel

While the potatoes are cooling, mix up your dressing in a large bowl: mayo, mustard, vinegar, sugar, salt, and pepper.

Assemble the Dish

Gently fold in the chopped eggs, celery, and onions. Then carefully stir in the cooled potatoes, making sure everything is well coated without mashing them.

Cook to Perfection

No further cooking required—just let those flavors meld together.

Finishing Touches

Cover and chill for at least 2 hours before serving. Sprinkle with paprika right before serving if you like.

Serve and Enjoy

Scoop it up next to your favorite grilled meats or sandwiches, or enjoy it straight from the bowl—it’s just that good.

Nutrition Facts

Servings: About 8
Calories per serving: Approx. 250–300

Preparation Time

Prep Time: 20 minutes
Cook Time: 10–15 minutes
Chill Time: 2+ hours
Total Time: About 2 hours 40 minutes

How to Serve Amish Potato Salad

Here are some of the best ways to enjoy this creamy classic:

BBQ Side: Pair with ribs, pulled pork, grilled chicken, or burgers.
Picnic Style: Serve cold alongside sandwiches and deviled eggs.
Everyday Meal: Enjoy as a comforting side with meatloaf or roasted veggies.
Party Favorite: Scoop into a serving bowl and garnish with extra eggs or a sprinkle of herbs.

Additional Tips

Chop Evenly: Cut your potatoes into uniform pieces so they cook evenly.
Cool Before Mixing: Let the potatoes cool slightly before mixing so they don’t fall apart.
Adjust to Taste: Start with the recommended amounts of vinegar and sugar, then tweak if needed.
Make Ahead: It actually tastes better the next day, so plan ahead if you can.
Use the Right Potato: Waxy potatoes like Yukon Gold hold their shape better, but russets give a softer, creamier bite.

FAQ Section

Q1: Can I use red potatoes instead?
A1: Absolutely! They hold their shape well and have a nice flavor.

Q2: How long will it keep in the fridge?
A2: Up to 4–5 days in an airtight container.

Q3: Can I make this dairy-free?
A3: Yep—just make sure your mayo is dairy-free and skip the eggs if needed.

Q4: Can I add bacon?
A4: Yes! Crumbled bacon adds a smoky, salty crunch that’s fantastic.

Q5: What’s the best way to boil potatoes for this?
A5: Start in cold water, bring to a boil, and cook just until fork-tender—about 10–15 minutes.

Q6: Can I use Miracle Whip instead of mayo?
A6: Sure! It’s sweeter and tangier, so you may want to adjust the vinegar and sugar.

Q7: How do I make it spicier?
A7: Add a dash of cayenne or chopped jalapeños for a kick.

Q8: Can I double the recipe?
A8: Yes, just be sure to use a big enough mixing bowl!

Q9: Is it okay to serve warm?
A9: Traditionally it’s served cold, but slightly warm (not hot) can still be delicious.

Q10: How do I keep it from getting watery?
A10: Make sure your potatoes are drained well and cooled completely before mixing in the dressing.

Conclusion

Amish Potato Salad is everything you want in a classic side—creamy, tangy, slightly sweet, and filled with comforting textures and flavors. It’s the kind of recipe that brings back memories and creates new ones at every cookout or family meal. Whether you’re making it for a crowd or keeping it all to yourself (we won’t judge), this timeless dish belongs in your go-to rotation. Grab your spoon—you’re going to want seconds.

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