Creamy Amish Potato Salad – Easy and Delicious
Creamy Amish Potato Salad is a classic side dish made with tender potatoes, hard-boiled eggs, crunchy celery, onion, sweet pickle relish, and a creamy, tangy dressing. Perfect for BBQs, picnics, potlucks, family dinners, and summer gatherings.
Ingredients
- 3 lb potatoes peeled and cut into evenly sized pieces
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp granulated sugar
- 2 tbsp apple cider vinegar
- 4 large hard-boiled eggs peeled and chopped
- 2 stalks celery finely chopped
- ½ cup onion finely chopped
- ½ cup sweet pickle relish
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
- Cook the Potatoes: Peel the potatoes if desired and cut them into evenly sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender but still firm enough to hold their shape.
- Drain and Cool: Drain the potatoes thoroughly in a colander. Allow them to cool slightly before combining them with the dressing to help prevent the dressing from becoming watery.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, apple cider vinegar, salt, and black pepper until smooth and creamy.
- Prepare the Mix-Ins: Chop the hard-boiled eggs, celery, and onion. Measure the sweet pickle relish and have all the ingredients ready before assembling the salad.
- Combine the Ingredients: Place the cooled potatoes in a large mixing bowl. Add the chopped eggs, celery, onion, and sweet pickle relish.
- Add the Dressing: Pour the creamy dressing over the potato mixture. Gently fold everything together until the potatoes and other ingredients are evenly coated.
- Chill the Salad: Cover the bowl and refrigerate for at least 2 hours. Chilling allows the flavors to blend and gives the potato salad its best texture and flavor.
- Garnish and Serve: Before serving, gently stir the potato salad. Sprinkle lightly with paprika and serve chilled.
Notes
Make-Ahead: This potato salad can be prepared several hours ahead of serving. Chilling gives the flavors more time to develop.
Potatoes: Avoid overcooking the potatoes. They should be fork-tender but firm enough to maintain their shape.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freezing is not recommended because the mayonnaise-based dressing can separate and the potatoes may become watery.
Serving: Serve cold or chilled. Give the salad a gentle stir before serving and add a little mayonnaise if the dressing has thickened too much.
Nutrition Facts
- Calories: 350 kcal
- Protein: 7 g
- Total Fat: 19 g
- Saturated Fat: 3 g
- Cholesterol: 105 mg
- Sodium: 560 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 4 g
- Total Sugars: 7 g