Go Back

Amish Potato Salad

Amish recipe Amish Potato Salad is a sweet-and-tangy, creamy side dish with tender cubes of potato, chopped hard-boiled eggs, and a classic Pennsylvania Dutch dressing. Chill time helps the flavor meld for a church potluck-ready traditional salad with a softly set texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 5 lb potatoes Peeled and cubed.
  • 6 hard-boiled eggs Chopped.
  • 2 celery stalks Diced.
  • 0.5 cup onion Finely diced.
Tangy-sweet dressing
  • 1.5 cup mayonnaise
  • 0.5 cup sugar
  • 0.25 cup yellow mustard
  • 0.25 cup white vinegar
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 paprika For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add the peeled and cubed potatoes, and boil until tender, 12-20 minutes with visible fork-tender cubes.
  2. Drain the potatoes in a colander and spread them on a sheet pan to cool until no longer steaming, about 10 minutes with a dry, matte surface.
Mix the potato salad
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery stalks, and finely diced onion, then stir until evenly distributed with yellow egg pieces throughout.
  2. In a separate bowl, whisk mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth and glossy, with the mixture fully blended and lump-free.
  3. Pour the tangy-sweet dressing over the potato mixture and fold gently until coated, 30-60 seconds with no dry pockets left.
Chill and serve
  1. Cover and refrigerate the Amish Potato Salad for at least 3 hours or overnight, until thickened and cold to the center, with the surface looking set and creamy.
  2. Before serving, sprinkle paprika over the top for garnish, using a light dusting with a visible red-orange speckled finish.

Notes

Pro tip: Let the potatoes cool fully before mixing so the mayonnaise dressing doesn’t thin or break. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the creamy texture can separate. For a lighter option, swap half the mayonnaise for plain Greek yogurt (keeping the same sugar/mustard/vinegar) for a tangier, slightly less rich salad.