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
Scale
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.
