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Learn the cooking basics of making this amazing Amish potato salad

This potato salad is reminiscent of how sweet the classic side dishes may be, but not quite as cloying.



The majority of Amish people can be found in three states (Pennsylvania, Ohio, and Indiana), but the Amish way of cooking has gained widespread attention and admiration even among “English” (i.e., non-Amish) citizens. Pennsylvania Dutch savory recipes are homey, classic, and comforting, while Amish baked goods are especially lauded (think of favorites like shoofly pie and friendship bread). If you’re looking for the best make-ahead potato salad, look no further.

Define “Amish Potato Salad” Please.

The sugar in the mayonnaise-based dressing makes Amish potato salad sweeter than regular potato salad. This potato salad has the perfect amount of sweet and sour from the combination of mustard and cider vinegar. We consider this to be one of the heartiest potato salad recipes because of the addition of chopped hard-boiled eggs and chopped onions and celery, which provide a delightful crunch that contrasts the tender boiled potatoes.

Amish Potato Salad: The Basics

Weight: 3 lb., Yukon Medium Yukon Gold potatoes, cubed and ready to cook


1 1/2 cups mayonnaise

Sugar, 1/2 cup

Three Tablespoons of Mustard, Already Made

Amount: 2 tbsp. cider vinegar

a single teaspoon of salt


A Pinch And A Half Of Pepper

Chopped hard-boiled eggs from 6 large eggs

A single small onion, chopped

Chopped Paprika and 1 celery rib (optional).



Cast-iron Dutch oven: For boiling many potatoes at once, you need a large, heavy pot.

If you need to boil a lot of potatoes at once, use a large, heavy pot. Steeps with covers: The salad, or any other dish brought to a potluck, can be easily stored and transported thanks to the lids included in this set. Make the dressing in a separate small bowl, and then combine everything in a larger bowl.

The salad, or any other dish brought to the potluck, can be stored and transported with ease thanks to the lids included in this set. Make the dressing in a separate small bowl, and combine everything in a larger bowl. Inexpensive silicone spatula: It’s much simpler to mix with a large spatula, and it only takes a few seconds to put away after use.


There are ten servings in this Amish potato salad recipe.


First, prepare the potato stew.

Fill the Dutch oven with enough water to cover the potatoes. Raise temperature until it begins to boil. Tend to the stove at a low heat and cook, covered, for 10 to 15 minutes, or until tender. Get rid of the excess liquid by draining and then dumping into a big bowl.

In the second stage, prepare the dressing.

Combine the sugar, mustard, vinegar, salt, and pepper into the mayonnaise in a small bowl. For optimal flavor, drizzle over warm potatoes while they’re still slightly warm. The coat can be tossed.

Third, incorporate the rest of the ingredients.


Incorporate the chopped hard-boiled eggs, onion, and celery gently.

In the fourth step, serve cold.

Refrigerate for at least 2 hours, covered, to allow the flavors to combine. Paprika and celery leaves, if using, can be added as a garnish.

Amish Potato Salad: How to Make It

The best Amish potatoes for potato salad are.


Although waxy Yukon gold potatoes are more common in American potato salads, Amish potato salad likely takes after traditional German potato salad due to the Amish’s shared German ancestry. Though we used Yukon Golds in this recipe, any potato variety low in starch should do. Consider small, new, or red potatoes.

When and how should you eat leftover Amish potato salad?

Refrigerate your potato salad in an airtight container. Consider storing extra food for a total of four days, as recommended by the USDA. We don’t advise freezing any extra potato salad because of the creamy dressing in this recipe. We don’t think there will be any leftovers.

In order to make a proper Amish potato salad, what else may I add to it?

The Amish potato salad, like most salads, can be altered to suit individual tastes. Crumbled thick-cut bacon, French-fried onions, or blanched green beans would all work well as textural additions. If you like things on the spicier side, whisk a few dashes of hot sauce into the dressing and give it a taste to see if you like it. Chopped parsley or fresh dill adds a pop of color to this Amish potato salad.


This recipe for Amish potato salad was originally published on Taste of Home.