Amish Potato Salad
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.
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
1. Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great 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.
2. Vinegar - To give a bit of a tangy flavor to the dressing. The Amish use white vinegar, but you could also use apple cider or white wine vinegar.
3. Celery - Finely chopped. Make sure to cut fine pieces. Otherwise, the celery can be overwhelming in flavor.
4. Storage
- 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.
Nutrition
Calories: 208kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 311mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1432IU | Vitamin C: 19mg | Iron: 1mg
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