This Amish Potato Salad is a delicious side dish made with potatoes, vegetables, and a flavorful dressing. It’s a nostalgic favorite perfect for picnics, potlucks, and family gatherings.

Amish Potato Salad

This Amish Potato Salad is one of those recipes that reminds me of family picnics and big dinners at home.

It’s simple to make, with potatoes, carrots, hard-boiled eggs, and a creamy dressing that has a little bit of sweetness.

You can easily find everything you need in most kitchens, and the steps are simple enough that anyone can make this.

Whether you’re planning a picnic or just want something different for dinner, Amish Potato salad is a great choice. It’s sure to become a favorite.

Ingredients

Potatoes: I like using Yukon Gold or red potatoes because they stay creamy but hold their shape well. Avoid using russets—they can get too mushy.

Hard boiled eggs: Make sure they’re fully cooked and cooled.

Shredded carrot: You can use either pre-shredded carrots or shred them at home.

Celery: Chop them finely so they don’t overpower each bite.

Onion: Use a sweet or yellow onion, diced very small.

Mayonnaise: Use a good-quality mayo for the best flavor—this is the base of your dressing.

Yellow mustard: This gives the salad its classic tang.

White vinegar: It balances the richness of the mayo.

Sugar: Just a little bit helps balance the vinegar and mustard.

Paprika: This adds mild spice and color. You can also sprinkle a little extra on top just before serving.

Salt: Start with a small amount and add more if needed after mixing. Potatoes soak up a lot, so taste and adjust once it’s chilled.

How to Make

Peel and cube the potatoes, then boil them in salted water until they’re tender but not falling apart.

Drain the potatoes and let them cool slightly so they’re easier to handle.

Place the warm potatoes in a large mixing bowl.

Add the hard boiled eggs, shredded carrot, chopped celery, and diced onion to the bowl.

Use your spoon or spatula to chop up the eggs right in the bowl with the potatoes.

In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until smooth.

Pour the dressing over the potato mixture.

Stir gently to combine everything, smashing some of the potatoes as you go to get a creamy texture with some chunks left.

Cover the bowl and refrigerate for at least 2 hours.

For the best flavor, chill it for 24 hours so everything has time to blend together.

Before serving, sprinkle a little extra paprika on top for color and flavor.

Tips & Tricks

Here’s some tips & tricks for making this Amish potato salad:

Shred carrots and chop celery and onions the day before to speed up prep.

Cut potatoes evenly to help them cook at the same speed.

Cook potatoes until fork tender. You don’t want them too cooked, otherwise they’ll turn to mush in the salad.

Chill potatoes before adding it to the dressing. If they’re too warm, it might cause the mayo to separate.

Use a potato masher to gently press some of the potatoes for a creamier texture without overmixing.

Taste and adjust salt and sugar after chilling, since flavors can mellow over time.

Let it sit overnight in the fridge for the best flavor—24 hours makes a big difference.

Leftovers/Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing is not recommended, as the texture of the potatoes and dressing will change.

What to Serve with Amish Potato Salad

Here are some of our favorites to serve with Amish Potato Salad:

Grilled Chicken: The smoky flavor of grilled chicken goes great with the creamy potato salad.

Pulled Pork Sandwiches: A sweet and tangy BBQ sandwich pairs perfectly with this salad.

Fried Chicken: Crispy fried chicken and this potato salad are a classic comfort food combo.

Hamburgers or Hot Dogs: A summer cookout isn’t complete without this easy side dish.

Baked Beans: Pair with baked beans for perfect sides that go together well.

Corn on the Cob: Corn on the cob is another great side alongside the salad.

Deviled Eggs: They complement the eggy flavor already in the potato salad and make a great appetizer or side.

F.A.Q.

What if I don’t have yellow mustard?
You can substitute with Dijon mustard, honey mustard, or spicy brown mustard for a slightly different flavor profile.

What if my potato salad is too sweet?
Adjust the sugar to taste, or balance it by adding more mustard or vinegar to cut through the sweetness.

What if the potato salad is too thick to stir?
Add a tablespoon of milk or pickle juice to loosen it up and make it easier to stir.