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–+ servings
Bowl of creamy Amish Potato Salad garnished with herbs and served at a picnic.

Amish Potato Salad

A comforting and creamy Amish potato salad that combines tender potatoes with crunchy veggies and a creamy dressing, perfect for family gatherings and summer cookouts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes (Russet or Yukon Gold) Waxy potatoes hold their shape well.
  • 3 pieces hard-boiled eggs
  • 1 cup mayonnaise Use gluten-free if needed.
  • 2 tablespoons yellow mustard Adjust for taste.
  • 1 tablespoon apple cider vinegar
  • 1 small onion, finely chopped
  • 1 cup celery, diced
  • 1 cup sweet pickle relish
  • to taste Salt and pepper
  • to taste Paprika For garnish.

Method
 

Preparation
  1. Peel and dice the potatoes into uniform chunks.
  2. Boil the diced potatoes in salted water for about 10-15 minutes or until fork-tender, then drain and set aside to cool slightly.
  3. Chop the hard-boiled eggs and combine them in a large mixing bowl with the mayonnaise, mustard, apple cider vinegar, onion, celery, and pickle relish to form the creamy dressing.
  4. Once the potatoes have cooled enough to handle, gently fold them into the bowl with the dressing. Stir carefully to coat each potato piece without breaking them apart.
  5. Season with salt and pepper to your liking, then sprinkle a touch of paprika on top for a vibrant finish.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 450mgFiber: 3gSugar: 5g

Notes

Serve alongside grilled chicken, burgers, or as a refreshing brunch side with scrambled eggs. For variations, consider adding sweet potatoes, using vegan mayo, or incorporating other vegetables like bell peppers or green onions.

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