Description
A creamy, sweet-and-tangy potato salad made the traditional Amish way—with tender potatoes, hard-boiled eggs, and a signature mustard dressing. Perfect for picnics, potlucks, and cookouts.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup onion, finely diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon celery seed
- Salt and black pepper, to taste
Instructions
- Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool.
- In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper until smooth and well combined.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and onion.
- Pour the dressing over the potato mixture and gently fold to combine, being careful not to mash the potatoes.
- Refrigerate for at least 1–2 hours before serving to allow flavors to meld.
Notes
- For extra flavor, let the salad sit overnight in the refrigerator before serving.
- Adjust sweetness and tanginess to taste by tweaking sugar and vinegar amounts.
- Use red or Yukon Gold potatoes for a creamier texture and color variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Amish
Nutrition
- Serving Size: 3/4 cup
- Calories: 260
- Sugar: 10g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg