Homemade Amish Potato Salad, does it get any better? The rich, sweet, creamy salad highlights any BBQ, summer picnics, or potluck dinner. With a sweet and sour dressing with a creamy texture, crispy veggies, and spices, this is the best potato salad recipe I know.
Amish Potato Salad Recipe
I love Amish food recipes. They’ll always be simple, with basic ingredients. And because the recipes are family-based and have been around for a long time, the flavors are optimized (and delicious). Don’t think of skinny recipes or trends; that’s not Amish style. Instead, they make comfort food (and they’re really good at it).
Take this Amish Potato /Salad. Compared to a classic potato salad, it’s sweeter. The potatoes are boiled, cooled, and mixed with great additions like hard-boiled eggs, carrots, celery, and onions. This gives a soft and crisp bite. And then it’s mixed with the dressing. It’s made of good mayonnaise, sugar, vinegar, mustard, and paprika. The sugar and vinegar give it a tangy, still sweet flavor, which is a great combination. And the mustard spices everything up. It’s a sweet mayonnaise dressing that upgrades a good potato salad to become one of my favorite potato salad recipes.
I’ll bet after preparing this Amish potato salad; this will be your new go-to recipe!
What do you need for Old Fashioned Homemade Potato Salad Amish-Style?
To prepare this Amish Potato Salad, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Potatoes - Use floury potatoes to make this recipe. Russet potatoes, Doré, King Edward, Yukon Gold potatoes, and Maris Piper are excellent choices. Start by peeling the potatoes. And cut them into equal slices. Boil until tender, and cool them thoroughly before adding them to the salad. If you don’t want to peel your potatoes, use red potatoes, they give such a beautiful color.
- Mayonnaise - Makes a rich and creamy dressing.
- Mustard - Use smooth yellow mustard. It gives the dressing a bit of spice.
- Vinegar - To make a tangy dressing. The Amish use white vinegar, but you could also use apple cider vinegar or white wine vinegar.
- Sugar - Sweetens the dressing, which is nice in combination with mustard and vinegar.
- Smoked paprika - That smoky flavor spices up this dish.
- Eggs - hard-boiled eggs. It is chopped in nice bits.
- Carrot - Wash and peel the carrot. Grate coarsely. I don’t prefer hard chunks in my potato salad, so I don’t slice them.
- Celery - Finely chopped. Make sure to cut fine pieces. Otherwise, the celery can be overwhelming in flavor.
- Sugar - Sweetens the dressing, which is nice in combination with mustard and vinegar.
- Onion - slightly sweet, crispy, and tangy. This spices up every salad.
How to prepare this Pennsylvania Salad (Amish)
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Start with peeling and boiling the potatoes and eggs in a large pot with enough water (and an energy-saving tip: add the eggs with the potatoes).
- Let the potatoes cool on a baking plate.
- Mix potatoes, grated carrots, diced celery, and hard-boiled eggs.
- Prepare the dressing in a small bowl with mayonnaise, mustard, vinegar, smoked paprika, sugar, and salt. Mix through the potato mixture. Let it cool for at least 1 hour.
I love to serve this delicious Amish Potato Salad with my BBQ with Steak with Chimichurri sauce, Sweet Spareribs with Homemade BBQ Sauce and grilled veggie kabobs.
Garnish with chopped parsley.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- baking plate
Ingredients
Potato Salad
- 1 ½ pounds potatoes Yukon golds or russet potatoes
- 2 eggs size L
- 1 carrot peeled and grated coarsely
- 1 stalk celery sliced into fine cubes
- 2 medium onions sliced finely
Dressing ingredients
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons mustard
- 2 tablespoons sugar
- ½ teaspoon smoked paprika powder
- ½ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the potatoes and slice them so they’re about the same size (that way, they will be done at the same time).1 ½ pounds potatoes
- Put them in a pot and add the two eggs. Cover with enough cold water, so everything is covered, and bring to a boil.2 eggs
- Turn the heat down and let it cook for 13 minutes. Remove the eggs and let them cool. Peel the eggs and chop them coarsely.
- Simmer the potatoes further until they are done. You can check that by pricking a fork into a potato. When it has no resistance, the potatoes are done.
- Drain and spread the hot potatoes on a baking plate, so they can air dry and cool down to room temperature.
- Mix the cooled potatoes, chopped eggs, carrot, celery, and onions in a large bowl. Mix gently; you don’t want to make a mash.1 carrot, 1 stalk celery, 2 medium onions
- Mix the mayonnaise, vinegar, mustard, sugar, paprika, and salt in a medium bowl. Add to the large bowl and mix gently, so everything is coated.½ cup mayonnaise, 2 tablespoons white vinegar, 2 tablespoons mustard, 2 tablespoons sugar, ½ teaspoon smoked paprika powder, ½ teaspoon salt
- Cover the bowl with plastic foil and let it cool in the fridge for at least an hour (but you can store it longer).
Notes
- Refrigerator - In the fridge, you can store the potato salad covered with plastic foil (or in an airtight container) for up to three days. I bet you will enjoy it more after a day because the storing will enhance the flavor.
- Freezer - Don’t store it in the freezer; this will make the potatoes mushy when thawed.
Stephanie says
Thank you for another great recipe. This will be my 'go-to' potato salad recipe! I made a double batch for our picnic and was happy I did because the dish went fast. The boiled potatoes and crispy veggies worked great with the dressing.
Andréa says
Great to here you loved it!
Gloria says
My daughter is a potato salad fanatic. I will make this for her next time she is over for dinner. She will be thrilled.
Elizabeth says
Such a great side dish! Love this variation of potato salad.
Giangi Townsend says
Thank you for another great recipe. Made it for a party I had and everyone loved it.
Making it again soon.
Natalie Perry says
Absolutely love this for summer BBQ parties. And for a midday snack!
Andréa says
Thank you! I agree with you!
Andréa says
Thank you for sharing!
Andréa says
Thank you so much!
Andréa says
Thank you. I'll think she is going to love it!