Classic Amish Style Potato Salad

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🥗 Classic Amish Style Potato Salad

A creamy, tangy, and slightly sweet heirloom recipe.

  • Prep time: 20 minutes

  • Cook time: 15 minutes

  • Chilling time: 4 hours (minimum)

  • Servings: 8 portions

🛒 Ingredients

The Base:

  • 6 medium Yukon Gold potatoes (about 2.5 lbs), peeled and cubed

  • 4 large hard-boiled eggs, chopped

  • 1 cup celery, finely diced

  • 1/2 cup red onion, finely minced

  • 1/4 cup sweet pickle relish

The Signature Dressing:

  • 1 cup mayonnaise (full fat recommended)

  • 2 tbsp yellow mustard

  • 1/2 cup granulated sugar

  • 1/4 cup apple cider vinegar

  • 1/2 tsp celery seed

  • 1/2 tsp salt (plus more for boiling water)

  • 1/4 tsp black pepper

👩‍🍳 Instructions

  1. Boil the Potatoes: Place cubed potatoes in a large pot of salted cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes until fork-tender but not falling apart. Drain and let them cool slightly.

  2. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seed, salt, and pepper until the sugar is dissolved and the mixture is smooth.

  3. Combine: In a large mixing bowl, combine the warm potatoes, chopped eggs, celery, onion, and relish.

  4. Toss: Pour the dressing over the potato mixture. Fold gently with a spatula to avoid mashing the potatoes.

  5. Chill: Cover and refrigerate for at least 4 hours. This is crucial—the potatoes need time to absorb the dressing and for the flavors to marry.

💡 Tips & Notes

  • The Potato Choice: Yukon Golds are the “gold standard” here. They hold their shape better than Russets but have a creamier texture than Red potatoes.

  • The “Warm” Secret: Toss the potatoes with the dressing while they are still slightly warm. They act like sponges, soaking up that tangy flavor rather than just having it sit on the surface.

  • Sweetness Level: Amish salad is traditionally quite sweet. If you prefer a more savory profile, start with 1/4 cup of sugar and adjust to taste.

📊 Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein Sodium
310 kcal 18g 34g 5g 480mg

✨ Benefits of This Recipe

  • Crowd-Pleaser: Its mild, nostalgic flavor profile makes it a hit at potlucks and BBQs where guest tastes vary.

  • Make-Ahead Friendly: It actually tastes better on day two, making it perfect for stress-free party prep.

  • Texture Balance: You get softness from the potatoes, creaminess from the eggs, and a necessary crunch from the fresh celery and onions.

❓ Common Questions (Q&A)

Q: Can I use Miracle Whip instead of Mayo?

A: You can, but keep in mind Miracle Whip is already sweeter and tangier. If you use it, reduce the sugar and vinegar in the dressing recipe by half, then taste as you go.

Q: How long does it stay fresh?

A: In an airtight container in the fridge, it will stay delicious for 3 to 4 days. Do not freeze it—the mayo and potatoes will separate and become grainy.

Q: Why is my potato salad watery?

A: This usually happens if the potatoes weren’t drained well enough or if you added the salt too late. Ensure the potatoes are steam-dried for a minute in the colander before mixing.

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