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.
Course Side Dish
Cuisine American
Keyword Amish potato salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Author Meghan Payne-Hensley
Ingredients
2poundsrusset potatoes, peeled and diced into 1/2-inch chunks
3/4cupmayo
2Tablespoonsyellow mustard
1/4cupsweet relish
1/2teaspooncelery seeds
1/2teaspoonkosher salt
3Tablespoonsgranulated sugar
1 1/2Tablespoonsapple cider vinegar
4hard boiled eggs, chopped
1/2cupchopped celery
Instructions
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.