Description
This classic Amish Potato Salad is a creamy, flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, hard-boiled eggs, fresh vegetables, and a tangy mayonnaise-mustard dressing, it’s chilled to develop rich, balanced flavors and a satisfying texture that combines creamy and chunky elements.
Ingredients
Scale
Potato Salad Ingredients
- 1½ pounds potatoes, peeled, cubed, and boiled until tender
- 2 hard-boiled eggs
- 1 cup shredded carrot
- 1 large rib celery, chopped
- ¼ cup diced onion
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Combine vegetables and eggs: In a large bowl, mix the cooked potatoes, shredded carrot, chopped celery, and diced onion. Add the whole hard-boiled eggs to the mixture. Using a spoon or fork, gently chop the eggs directly in the bowl to incorporate.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until the dressing is smooth and evenly mixed.
- Toss potato mixture with dressing: Pour the prepared dressing over the potato and vegetable mixture. Stir gently to coat all ingredients. Lightly mash some of the potatoes with the back of a spoon to achieve a creamy texture while leaving some potato chunks intact for mouthfeel.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 2 hours or preferably overnight to allow flavors to meld and develop fully.
- Garnish and serve: Just before serving, sprinkle additional paprika on top for a pop of color and enhanced presentation.
Notes
- For best results, use a waxy potato variety such as Yukon Gold or red potatoes to hold their shape better.
- Adjust sugar and vinegar amounts to taste if you prefer a sweeter or tangier salad.
- Hard-boil eggs thoroughly but avoid overcooking to prevent a green ring around yolks.
- This salad can be made a day ahead and refrigerated to deepen flavors.
- Garnish with fresh herbs like parsley or chives for added freshness.
