Description
This classic Amish Potato Salad is a creamy and flavorful side dish perfect for picnics and gatherings. Made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, and a tangy dressing, it’s a crowd-pleaser!
Ingredients
Scale
Potato Salad:
- 3 lbs Yukon Gold potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 cup celery, finely chopped
- 1/2 cup onion, finely chopped
Dressing:
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Potatoes: Boil diced potatoes until tender, about 10–12 minutes. Drain and cool slightly.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: In a large bowl, mix potatoes, eggs, celery, and onion. Gently fold in the dressing.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- This salad tastes even better the next day after the flavors meld.
- For a tangier version, add more mustard or vinegar to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
