It’s officially summer and that means it’s time for all the salads. This Amish Potato Salad is perfect for all your summer cook outs and picnics.
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Ok, I’ll stop. But obviously, I’ll take a potato any way you want to serve it.
This classic Amish potato salad is the perfect mix of sweet and tangy thanks to a simple list of ingredients (that you probably already have in your fridge and pantry). Let’s get into it.
Ingredients for Amish Potato Salad
This classic potato salad is simple to make with easy to find ingredients. Here’s what you’re going to need:
Prep the Potatoes
Start by prepping the potatoes. Peel your potatoes and dice them into 1/2-inch chunks.
Add them to a large pot and fill it with cold water. Place over high heat and bring to a boil. Salt the water and cook the potatoes until they are fork tender.
Be careful not to overcook the potatoes as they will turn the salad to mush.
Mix the Dressing
While the potatoes are cooking, prepare the dressing. Add the mayo, mustard, vinegar, relish, sugar, salt and celery seed. Whisk well.
Stir in the diced celery and chopped hard boiled eggs. Cover and refrigerate.
Once the potatoes are drained and cool, carefully fold them into the dressing.
Potato Salad Tips
Make it the night before. I think potato salad tastes better when the flavors have had some time to mingle and the potatoes have soaked up some of the dressing. So I recommend making this Amish potato salad the night before or at least a few hours ahead of time.
Don’t overcook the potatoes. The cook time for your potatoes will depend on how big or small you diced them. Set your timer for 7 minutes then check them with a fork. Go from there, checking often. Overcooked potatoes will create a mushy potato salad.
Let your potatoes cool. After boiling, let the potatoes cool at least 30 minutes or more if you have the time. If you add them while still piping hot, it can seperate the dressing and make it oily.
Mains to Accompany Amish Potato Salad
Amish Potato Salad
- 2 pounds russet potatoes, peeled and diced into 1/2-inch chunks
- 3/4 cup mayo
- 2 Tablespoons yellow mustard
- 1/4 cup sweet relish
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 3 Tablespoons granulated sugar
- 1 1/2 Tablespoons apple cider vinegar
- 4 hard boiled eggs, chopped
- 1/2 cup chopped celery
- Place diced potatoes in a large pot. Cover in cold water. Place over high heat and bring to a boil. Cook for 7 minutes then check potatoes. Continue checking until they are fork tender. You don't want them to fall apart when you poke them with a fork. Drain potatoes and allow to cool for at least 30 minutes.
- Meanwhile, whisk together mayo, mustard, relish, celery seeds, salt, sugar and vinegar. Once potatoes are cooled, add them to the mayo mixture along with the celery and hard boiled egg. Stir gently until everything is coated. Cover and refrigerate until ready to serve.