Description
A creamy and delicious Amish Potato Salad perfect for any gathering.
Ingredients
Scale
- 3 lbs Starchy Potatoes (Russet or Yukon Gold) Peeled and cut into cubes
- 1/2 cup Chopped Celery
- 5 Hard-Boiled Eggs Peeled and chopped
- 1/4 cup Finely Chopped White Onion
- 1 cup Mayonnaise
- 1/4 cup Granulated Sugar
- 2 tablespoons White Vinegar or Rice Vinegar
- 2 tablespoons Yellow Mustard
Instructions
- Begin by boiling the potatoes. Peel and cut them into bite-sized cubes, then place them into a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook!
- While the potatoes are cooking, hard boil the eggs. Place eggs in a saucepan of cold water, bring to a boil, then cover and turn off the heat for 10-12 minutes. Cool in ice water, then peel and chop.
- In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, and salt. Mix until smooth and creamy.
- Once cooled, add the potatoes to the dressing along with the chopped eggs, celery, and onion. Gently fold everything together so the potatoes are evenly coated but not smashed.
- Taste and adjust the seasoning with extra salt or a splash more vinegar if you like extra tang.
- Cover and refrigerate for at least 2 hours before serving. This lets the flavors meld for the best results.
- Before serving, give it a gentle stir. Enjoy chilled!
Notes
- Store any leftover Amish Potato Salad in an airtight container in the refrigerator for up to 4 days.
- It tastes even better when made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg