If you’re looking to add a comforting, hearty classic to your picnic or family dinner table, this Amish Potato Salad Recipe is a must-try. Creamy yet tangy with a delightful crunch, every bite bursts with homey goodness that’s both nostalgic and fresh. The fantastic balance of mayonnaise, mustard, and apple cider vinegar creates a dressing that perfectly hugs tender cubed potatoes, while chopped eggs, celery, and onions add texture and color. It’s the kind of dish that brings everyone back for seconds and asks for the recipe!
Ingredients You’ll Need
The beauty of this Amish Potato Salad Recipe lies in its simplicity. Each ingredient plays an essential role in creating the perfect harmony of taste, texture, and appearance that makes this salad stand out.
- Russet potatoes: These starchy potatoes hold their shape well when boiled, giving the salad a fluffy yet firm texture.
- Hard-boiled eggs: Provide richness and a smooth, creamy contrast to the crunchier veggies.
- Celery: Adds a refreshing crispness that balances the creaminess of the dressing.
- Onion: Brings a subtle sharpness and bite, enhancing the overall flavor profile.
- Mayonnaise: The creamy base that ties all the flavors together for that classic potato salad mouthfeel.
- Yellow mustard: Adds a gentle tang and depth without overpowering the delicate ingredients.
- Apple cider vinegar: Introduces bright acidity that keeps the salad vibrant and fresh.
- Granulated sugar: Balances the acidity with a hint of sweetness, rounding out the dressing.
- Celery seed: Adds an earthy, slightly bitter note that enhances the traditional flavor.
- Salt and black pepper: Essential seasonings to bring all the tastes to life and elevate the dish.
How to Make Amish Potato Salad Recipe
Step 1: Cook the Potatoes
Begin by peeling and cubing your russet potatoes into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10 to 12 minutes, until the potatoes are fork-tender but still hold their shape. Once done, drain the water thoroughly and let the potatoes cool completely before the next step. The key here is avoiding overcooked potatoes that will turn mushy once mixed with the dressing.
Step 2: Prepare the Dressing
While the potatoes cool, whisk together the dressing ingredients. In a small bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper. Whisk everything until smooth and well incorporated. This dressing is the heart of the Amish Potato Salad Recipe, providing that perfect balance of tangy, sweet, and creamy flavors.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, gently combine the cooled potatoes with the chopped hard-boiled eggs, finely diced celery, and onions. The eggs add a soft texture, the celery promises crunch, and the onions bring brightness to the mix.
Step 4: Add the Dressing and Toss
Pour the prepared dressing over the potato mixture. Carefully fold everything together, making sure not to mash the potatoes. The goal is to coat each piece evenly while maintaining the salad’s lovely chunkiness and texture.
Step 5: Chill Before Serving
For the best flavor, refrigerate the salad for 1 to 2 hours before serving. This allows all the ingredients to meld and the dressing to soak into the potatoes, creating a wonderfully cohesive and delicious dish.
How to Serve Amish Potato Salad Recipe
Garnishes
Sprinkle a little extra celery seed or freshly chopped parsley on top right before serving for an added pop of color and flavor. You can also add a few paprika dustings if you like a hint of warmth and visual appeal. These simple touches make the salad feel extra special and inviting.
Side Dishes
This Amish Potato Salad Recipe pairs beautifully with grilled meats like barbecue chicken, ribs, or burgers, making it a perfect companion for any outdoor cookout. It also complements sandwiches and cold cuts wonderfully for a casual luncheon or potluck.
Creative Ways to Present
Instead of serving it simply in a bowl, try layering the salad in clear glass jars for a picnic or party. The vibrant colors of potatoes, eggs, and celery will show through beautifully and make a charming presentation. You can also serve on a bed of fresh greens to add some crispness and elevate the dish visually.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Amish Potato Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. Because of the mayonnaise and eggs, it’s best enjoyed within this time frame for optimal safety and taste.
Freezing
Freezing this salad is not recommended, as the potatoes and mayonnaise dressing do not freeze well and tend to become watery or mushy upon thawing. For the best experience, enjoy fresh or refrigerated leftovers within a few days.
Reheating
This potato salad is intended to be served cold or at room temperature, so there’s no need to reheat. Simply give leftovers a gentle stir before serving again to freshen it up. If you prefer it just slightly warmer, leave it out at room temperature for about 15 minutes before enjoying.
FAQs
Can I use other types of potatoes instead of russet?
Yes, Yukon gold or red potatoes can work well too. Just be mindful that waxier potatoes may hold their shape better but be less fluffy than russets, altering the texture somewhat.
Is it necessary to peel the potatoes?
Peeling the potatoes is traditional for Amish Potato Salad Recipe and provides a smoother texture, but if you prefer a more rustic salad, leaving the skins on works just fine as long as they’re clean and well-cooked.
Can I substitute the mayonnaise?
You can try using Greek yogurt or a mixture of yogurt and mayo for a lighter version, but keep in mind it will change the creaminess and flavor slightly from the classic recipe.
How far ahead can I make this salad?
Making it a few hours up to a day in advance is perfect as it allows the flavors to meld beautifully. Just give it a gentle stir before serving and keep refrigerated.
What’s the secret to avoiding mushy potatoes?
The trick is to start with cold water when boiling and monitor the cooking time closely to get fork-tender but firm potatoes. Also, cooling them completely before mixing helps maintain their texture.
Final Thoughts
This Amish Potato Salad Recipe is a true crowd-pleaser and a timeless dish that brings warmth and familiarity to any meal. It’s simple to make, packed with balanced flavors, and versatile enough to pair with countless main courses. So grab your ingredients, gather your loved ones, and savor every delicious bite of this classic potato salad that never goes out of style!
Print
Amish Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A classic Amish Potato Salad recipe featuring tender russet potatoes, hard-boiled eggs, celery, and onion combined with a creamy, tangy dressing made from mayonnaise, mustard, apple cider vinegar, and a touch of sugar. Perfect for picnics, potlucks, and family gatherings, this potato salad is refreshing and flavorful with a slight hint of celery seed for added aroma.
Ingredients
Main Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup onion, finely diced
Dressing
- 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
- Cook Potatoes: Place peeled and cubed russet potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil. Cook the potatoes for 10 to 12 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool completely.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the mixture is smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, and diced onion, ensuring even distribution without mashing the potatoes.
- Add Dressing: Pour the prepared dressing over the potato mixture and carefully fold to combine, taking care not to break up the potatoes into mush.
- Chill and Serve: Cover the salad and refrigerate for at least 1 to 2 hours before serving. This resting time allows the flavors to meld and the salad to chill thoroughly, enhancing the taste and texture.
Notes
- Make sure to cool the potatoes completely before mixing with the dressing to prevent it from becoming oily.
- For a tangier salad, adjust the amount of apple cider vinegar to your preference.
- This salad tastes best after chilling for a few hours or overnight.
- Optional garnish: Add chopped fresh parsley or chives before serving for added freshness and color.
- Use firm, old-fashioned russet potatoes for the best texture that holds well when mixed.
- Hard-boil eggs in advance to save preparation time.
