If you’re searching for a comforting, rich, and utterly delicious side dish that feels like a warm hug, look no further than this Amish Potato Salad Recipe. It’s the type of salad that shines at family gatherings, potlucks, or anytime you want to bring a little homey charm to the table. With tender potatoes, crisp celery, shredded carrots, and a delectable creamy dressing, every bite is a delightful balance of textures and flavors that will quickly make this recipe a cherished favorite.
Ingredients You’ll Need
This Amish Potato Salad Recipe comes together with simple ingredients that are easy to find but pack a lot of flavor and texture into every spoonful. Each element plays a key role, from the smooth potatoes to the tangy dressing, making this salad truly stand out.
- Potatoes (1½ pounds): Peeled, cubed, and boiled until tender, these form the hearty base of the salad.
- Hard-boiled eggs (2): Added whole then gently chopped for a creamy, rich texture.
- Shredded carrot (1 cup): Brings sweetness and vibrant color to the mix.
- Celery (1 large rib): Chopped for a satisfying crunch and fresh bite.
- Diced onion (¼ cup): Adds a bit of sharpness to balance the creaminess.
- Mayonnaise (¾ cup): The creamy base of the dressing that holds the salad together.
- Yellow mustard (2 tablespoons): Provides a gentle tang and depth to the dressing.
- White vinegar (2 tablespoons): Adds brightness and a subtle zip.
- Sugar (2 tablespoons): Just enough to balance the acidity and bring a slight sweetness.
- Paprika (½ teaspoon): A hint of smoky color and mild spice.
- Salt (½ teaspoon): Essential for enhancing all the flavors.
How to Make Amish Potato Salad Recipe
Step 1: Prepare the Potato and Veggie Mix
Begin by combining the cooked, tender potatoes with shredded carrot, chopped celery, and diced onion in a large bowl. Add the hard-boiled eggs whole—this might seem unusual, but gently chopping them right in the bowl with a spoon or fork creates a rustic, creamy texture that melds beautifully into the salad.
Step 2: Whisk Together the Dressing
In a separate bowl, whisk mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until the dressing is smooth and creamy. This dressing perfectly balances tang, sweetness, and a hint of smoky spice—preparing it separately ensures every bite is evenly coated.
Step 3: Combine and Slightly Mash
Pour your luscious dressing over the veggie and potato mixture, then gently stir everything together. Lightly mash some of the potatoes with the back of your spoon to create a luscious creaminess that complements the chunkier pieces, giving the salad a delightful variety of textures.
Step 4: Chill for Flavor
Cover the bowl and refrigerate the salad for at least 2 hours, or better yet, overnight. This resting time allows the flavors to meld and develop, resulting in a richer tasting Amish Potato Salad Recipe that tastes better the next day.
Step 5: Final Touch Before Serving
Just before you bring this salad to the table, sprinkle an extra pinch of paprika on top. It adds a burst of color with a subtle smoky kick, making your Amish Potato Salad Recipe as visually inviting as it is delicious.
How to Serve Amish Potato Salad Recipe
Garnishes
Simple garnishes like a sprinkle of fresh chopped parsley or a few extra paprika dustings elevate this dish beautifully. They add fresh color contrast and hint at the flavors awaiting your guests.
Side Dishes
This potato salad is a perfect companion to BBQ ribs, grilled chicken, or fried fish. Its creamy, tangy richness pairs wonderfully with smoky or savory mains, making it a star at any picnic or family dinner.
Creative Ways to Present
For a fun twist, try serving this salad in small mason jars for individual portions at gatherings or layer it alongside other salads in a colorful buffet. You can also scoop it into crisp lettuce leaves for an attractive, handheld bite that blends freshness with the classic potato salad flavor.
Make Ahead and Storage
Storing Leftovers
The Amish Potato Salad Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and avoid absorbing other fridge odors. The flavors actually deepen over time, so leftovers often taste even better the next day.
Freezing
This salad isn’t the best candidate for freezing due to its creamy mayonnaise base and fresh vegetables which can separate or become watery upon thawing. It’s best enjoyed fresh or within the refrigerated storage period.
Reheating
There’s no need to reheat this potato salad since it’s traditionally served cold or at room temperature. Simply take it out of the fridge about 15 minutes before serving to let it warm slightly and fully reveal its flavors.
FAQs
Can I use a different type of potato in this Amish Potato Salad Recipe?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes hold their shape best and are ideal here, but russets can work if you don’t mind a softer texture. Just be careful not to overcook them to prevent mushiness.
Is it necessary to peel the potatoes?
Peeling is traditional for this recipe to create a smooth, creamy texture, but leaving skins on can add extra nutrition and a rustic feel. Just be sure to wash them well if you choose to skip peeling.
Can I substitute the mayonnaise?
You can use Greek yogurt or a mayo substitute for a lighter version, but keep in mind it will change the creaminess and tanginess slightly. Adjust mustard and vinegar quantities to taste if you do.
How long should I chill the salad before serving?
At least 2 hours is recommended to allow the flavors to develop fully. Overnight chilling is ideal and often results in even tastier salad because the dressing soaks nicely into the potatoes and veggies.
Is this Amish Potato Salad Recipe suitable for potlucks?
Definitely! Its reliable flavor, ease of preparation, and ability to stay fresh in the fridge for a couple of days make it a fantastic dish to bring along to any gathering or party.
Final Thoughts
This Amish Potato Salad Recipe is a true gem—simple ingredients transformed into something soulful, satisfying, and downright delicious. Whether you’re making it for a family get-together or simply craving a nostalgic salad, this recipe delivers both comfort and flavor in every bite. Give it a try and watch how quickly it becomes a staple in your recipe collection!
Print
Amish Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Kosher
Description
Classic Amish Potato Salad featuring tender boiled potatoes, hard-boiled eggs, crisp vegetables, and a creamy tangy dressing. This chilled salad offers a perfect balance of flavors with a hint of sweetness and a smooth, slightly chunky texture, ideal for picnics, family gatherings, or as a side dish.
Ingredients
Salad Ingredients
- 1½ pounds potatoes, peeled, cubed, and boiled until tender
- 2 hard-boiled eggs
- 1 cup shredded carrot
- 1 large rib celery, chopped
- ¼ cup diced onion
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Combine salad ingredients: In a large bowl, add the cooked potatoes, shredded carrot, chopped celery, diced onion, and whole hard-boiled eggs. Gently chop the eggs using a spoon or fork right in the bowl to incorporate them into the salad.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until the mixture is smooth and homogeneous.
- Mix salad with dressing: Pour the dressing over the potato mixture and stir gently to combine everything evenly. Lightly mash some of the potatoes using the back of a spoon to create a creamy texture while leaving some potato chunks intact for bite.
- Chill the salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld together.
- Garnish and serve: Just before serving, sprinkle additional paprika over the top of the potato salad for a pop of color and enhanced presentation.
Notes
- Boil potatoes until just tender but not falling apart to maintain good texture in the salad.
- Chilling the salad overnight enhances the overall flavor and makes it more delicious.
- Feel free to adjust sugar and salt levels according to taste preferences.
- Use freshly ground black pepper if desired for a mild spicy note.
- This salad pairs beautifully with grilled meats and sandwiches.
