Description
Amish potato salad is a creamy, tangy, and slightly sweet side dish perfect for picnics, barbecues, and family gatherings. This classic recipe combines tender potatoes, hard-boiled eggs, crunchy celery, and sweet pickle relish in a rich, flavorful dressing. Easy to prepare and make ahead, this potato salad is a crowd-pleaser that can be customized with variations like bacon, spicy mustard, or Greek yogurt. A must-try for any comfort food lover!
Ingredients
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4 large potatoes, peeled and cubed
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2 large eggs
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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2 tablespoons apple cider vinegar
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1 tablespoon sugar
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1/4 cup finely chopped onion
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1/2 cup diced celery
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1/4 cup sweet pickle relish
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Salt and pepper to taste
Instructions
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Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain and set aside to cool.
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While the potatoes are cooling, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes. Peel and chop the eggs.
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In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Stir until smooth.
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Add cooled potatoes, chopped eggs, onion, celery, and pickle relish to the bowl. Stir gently until everything is evenly coated.
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Taste and adjust seasoning, adding more salt, pepper, or sugar as needed.
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Cover and refrigerate for at least 1-2 hours to allow the flavors to meld before serving.
Notes
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Make ahead: Amish potato salad tastes even better the next day after the flavors have had time to blend.
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Variations: use red potatoes, or make a spicy version with jalapeños or hot sauce for a twist.
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Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Not recommended for freezing due to texture changes.
- Prep Time: 15min
- Cook Time: 25min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
