If you are craving a potato salad that is creamy, tangy, and packed with just the right amount of texture, you have to try this Amish Potato Salad Recipe. It’s a beloved classic that balances the earthiness of russet potatoes with the brightness of mustard and vinegar, all rounded out by the comforting creaminess of mayonnaise and the subtle sweetness of grated carrot and a touch of sugar. Every bite feels like a warm hug from a good friend, making it perfect for family dinners, picnics, or whenever you want a reliable, stellar side dish that never disappoints.
Ingredients You’ll Need
This Amish Potato Salad Recipe shines because it celebrates simple, fresh ingredients that work beautifully together. Each one plays a vital role in creating the flavors and textures that make this salad so memorable.
- Russet potatoes: These starchy potatoes hold their shape nicely while offering a fluffy texture that’s perfect for salad.
- Mayonnaise: Adds a creamy, luscious base that brings everything together smoothly.
- Yellow mustard: Provides a tangy kick that brightens up the entire dish.
- White distilled vinegar: Gives a subtle acidity that balances the richness of the mayonnaise.
- Sugar: Introduces a touch of sweetness to round out the flavors without overpowering.
- Smoked paprika: Adds a mild smoky warmth and a beautiful hint of color dusted on top as a finishing touch.
- Salt (preferably kosher): Enhances all the other flavors naturally.
- Hard boiled eggs: Bring an additional creaminess and mild flavor while contributing to the classic potato salad texture.
- Carrot: Offers sweetness and a slight crunch, balancing the softness of the potatoes.
- Celery: Adds freshness and subtle crispness to every forkful.
- Onion (white or yellow): Infuses a gentle bite and aromatic depth.
How to Make Amish Potato Salad Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a boil, then add your peeled and cubed russet potatoes. Simmer them gently until they are just fork tender, which usually takes about 5 to 8 minutes. You want them soft but not falling apart, so keep an eye on them to achieve that perfect bite.
Step 2: Cool the Potatoes
Once cooked, drain the potatoes and rinse them under cold water to stop the cooking process. Spread them out in a single layer on a baking sheet so they can dry and cool evenly. This step ensures your Amish Potato Salad isn’t watery and keeps the dressing nice and thick.
Step 3: Prepare the Dressing
In a big mixing bowl, whisk together mayonnaise, yellow mustard, vinegar, sugar, smoked paprika, and kosher salt. This mixture brings the iconic creamy and tangy base that defines this recipe and ties all the flavors together.
Step 4: Combine and Mix
Gently fold the cooled potatoes along with grated carrot, chopped hard boiled eggs, celery, and diced onion into the dressing. Take care not to mash the potatoes too much—this salad is all about distinct textures mingling deliciously in every bite.
Step 5: Chill and Let Flavors Develop
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. Ideally, chilling it for up to 24 hours really lets those flavors meld and deepen to create the best possible Amish Potato Salad experience.
How to Serve Amish Potato Salad Recipe
Garnishes
Sprinkle an extra pinch of smoked paprika over the top just before serving for a pop of color and a hint of smoky aroma. Fresh chopped parsley or chives can also brighten the presentation and add a fresh, herbal note that complements the creamy salad beautifully.
Side Dishes
This salad pairs wonderfully with grilled meats, fried chicken, or even a hearty sandwich. It’s a staple at barbecues or potlucks because it can stand on its own or act as the perfect, cool foil to rich, savory main dishes.
Creative Ways to Present
If you want to elevate your presentation, try serving this Amish Potato Salad Recipe in hollowed-out mini bell peppers or on crisp lettuce cups. For a picnic, bring it in a rustic wooden bowl with vintage serving spoons to add a charming, homemade feel that guests will love.
Make Ahead and Storage
Storing Leftovers
Your Amish Potato Salad will keep beautifully in an airtight container in the refrigerator for up to 5 days. Keeping it chilled not only maintains freshness but also allows the flavors to continue marrying together, making it even better as leftovers.
Freezing
This type of potato salad doesn’t freeze well due to the mayonnaise and texture of the potatoes. It’s best to enjoy it fresh or refrigerated rather than frozen to preserve its creamy consistency and delicious blend of flavors.
Reheating
For best results, Amish Potato Salad Recipe is served cold or at room temperature. There isn’t a need to reheat—just take it out of the fridge about 15 minutes before serving to let it warm slightly for the most comforting taste and texture.
FAQs
Can I use other types of potatoes for this recipe?
While russet potatoes are ideal for their fluffy texture, you can substitute Yukon Golds for a slightly creamier and more buttery potato salad. Just be mindful that waxy potatoes like red potatoes may make the salad denser.
Is it necessary to peel the potatoes?
Peeling the potatoes gives the salad a smoother texture and more classic look, but if you enjoy more rustic bites and extra nutrients, leaving the skins on after a thorough wash works fine too.
Can I substitute the mayonnaise?
Yes, you can swap mayonnaise for Greek yogurt or a vegan mayo alternative to tweak the flavor and accommodate dietary preferences, though it will change the taste and creaminess slightly.
How long should the salad chill for best flavor?
Though one hour is enough to serve, letting your Amish Potato Salad chill for 24 hours allows all the flavors to meld magnificently. It’s worth the wait for the tastiest result!
Can I make this recipe ahead for a party?
Absolutely! This recipe is perfect for making a day ahead. Just keep it tightly covered in the refrigerator and give it a gentle stir before serving to refresh the flavors.
Final Thoughts
Give this Amish Potato Salad Recipe a try the next time you want a comforting, scrumptious side dish that feels both nostalgic and amazingly fresh. Its simple ingredients and straightforward process result in a salad that’s truly greater than the sum of its parts, and you’ll probably find yourself reaching for this recipe again and again. Enjoy every creamy, tangy bite!
Print
Amish Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Amish Potato Salad is a classic, creamy side dish featuring perfectly cooked russet potatoes mixed with a tangy and slightly sweet dressing of mayonnaise, mustard, vinegar, and sugar. Enhanced with crunchy vegetables like celery, carrot, and onion along with chopped hard-boiled eggs, it’s a flavorful and hearty salad that’s perfect for picnics, barbecues, or family dinners. The salad is best served chilled and allows the flavors to develop after being refrigerated for a few hours or overnight.
Ingredients
Potatoes
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4–5 potatoes)
Dressing
- 1/2 cup mayonnaise*
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika plus more for dusting
- 1/2 teaspoon salt (preferably kosher)
Add-ins
- 2 hard boiled eggs, chopped
- 1 carrot, peeled and grated
- 1 rib celery, chopped
- 1/4 cup diced white or yellow onion
Instructions
- Cook the potatoes: Add the peeled and cubed potatoes along with a handful of salt to a large pot and cover them with water. Bring the water to a boil over high heat.
- Simmer potatoes until tender: Once boiling, reduce the heat to a simmer and cook the potatoes until they are fork tender, about 5-8 minutes. Drain the potatoes and rinse them under cold water to stop the cooking process.
- Dry the potatoes: Spread the drained potatoes in a single layer on a baking sheet to dry. Let them cool for 15 minutes to remove excess moisture which helps the salad texture.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, smoked paprika, and salt until well combined and smooth.
- Combine ingredients: Add the cooled potatoes, grated carrot, chopped hard boiled eggs, chopped celery, and diced onion into the bowl with the dressing. Gently fold everything together until the potatoes and vegetables are fully coated with the dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to chill and allow the flavors to meld. For best results, refrigerate for up to 24 hours.
- Serve and store: Before serving, lightly dust the top with additional smoked paprika for a decorative touch. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Use russet potatoes for the ideal texture; waxy potatoes may become too mushy.
- Mayonnaise can be substituted with a lighter or vegan version if preferred.
- Ensure potatoes are cooled and dried well to avoid a watery salad.
- Adding paprika on top enhances both color and flavor.
- This salad improves with time, so make it a day ahead if possible.
- Store in an airtight container to maintain freshness up to 5 days.
