The Best Homemade Amish Potato Salad Recipe: Sweet, Tangy & Creamy Perfection
Prepare to fall in love with the ultimate comfort food classic: Homemade Amish Potato Salad. This recipe isn’t just a side dish; it’s a culinary experience that elevates any gathering, from casual BBQs and vibrant summer picnics to heartwarming potluck dinners. What sets this potato salad apart is its rich, irresistibly sweet, and wonderfully creamy texture, perfectly complemented by a unique sweet-and-sour dressing. With tender potatoes, crisp garden vegetables, and a medley of subtle spices, this is hands-down the best potato salad recipe you’ll ever make. It’s a taste of tradition, perfected over generations, promising a symphony of flavors in every bite.
Unveiling the Authentic Amish Potato Salad Recipe
My admiration for authentic Amish food recipes runs deep. There’s an inherent charm and reliability in their approach to cooking. Amish culinary traditions are built on simplicity, utilizing basic, wholesome ingredients to create dishes that resonate with warmth and comfort. These aren’t trendy, diet-conscious recipes; instead, they are time-honored, family-based creations that have been perfected over generations, ensuring optimal and truly delicious flavors. The Amish excel at making comfort food, and this potato salad is a prime example of their mastery.
This traditional Amish Potato Salad offers a delightful contrast to many classic potato salad variations. Its defining characteristic is a distinct sweetness that harmonizes beautifully with a subtle tang. The preparation begins with perfectly boiled and thoroughly cooled potatoes, forming the foundational soft bite. These are then combined with a vibrant array of additions: finely chopped hard-boiled eggs, sweet grated carrots, crisp celery, and pungent onions. This combination ensures a satisfying texture, offering both creaminess and a pleasant crunch in every forkful.
The magic truly happens with the dressing. Unlike many potato salads, the Amish version features a uniquely sweet mayonnaise dressing. It’s crafted from good quality mayonnaise, a generous amount of sugar, a splash of vinegar, a hint of mustard, and a touch of paprika. The balance of sugar and vinegar creates that signature sweet and tangy flavor, an exquisite combination that truly elevates the dish. The mustard adds a gentle spice and depth, while paprika introduces a subtle warmth. This sweet, creamy, and tangy dressing transforms a good potato salad into what I consider one of my absolute favorite potato salad recipes.
I am confident that once you prepare this homemade Amish potato salad, it will quickly become your new go-to recipe, a staple for every occasion!
Essential Ingredients for Old-Fashioned Homemade Amish Potato Salad
To embark on making this incredibly delicious Amish Potato Salad, you’ll need a selection of fresh, simple ingredients. The precise quantities for each component can be found in the comprehensive recipe card located at the very bottom of this blog post. Gather these essentials, and you’re well on your way to a truly satisfying dish:
- Potatoes: The foundation of any great potato salad! For this particular recipe, it’s best to use floury or starchy potatoes. Excellent choices include Russet potatoes, Doré, King Edward, Yukon Gold potatoes, or Maris Piper. These varieties tend to absorb the dressing well and become beautifully tender without turning overly mushy. Start by peeling your chosen potatoes and cutting them into uniformly sized slices or cubes to ensure they cook evenly. Boil them until they are just tender enough to be easily pierced with a fork, then cool them thoroughly before mixing into the salad. For a vibrant visual appeal and if you prefer not to peel, consider using red potatoes, as their skins add a lovely color and rustic touch.
- Mayonnaise: This is the key to a rich, lusciously creamy dressing that coats every piece of potato and vegetable. Opt for a good quality full-fat mayonnaise for the best flavor and texture, as it contributes significantly to the salad’s signature richness.
- Mustard: A smooth yellow mustard is ideal here. It introduces a gentle, piquant note that subtly spices up the dressing, balancing the sweetness without being overpowering. It’s a classic component in many potato salad recipes for a reason!
- Vinegar: Crucial for imparting that delightful tangy, sweet-and-sour contrast that defines Amish potato salad. While white vinegar is the traditional choice used by the Amish, you can certainly experiment with apple cider vinegar for a fruitier tang or white wine vinegar for a slightly milder acidity.
- Sugar: This ingredient is essential for achieving the characteristic sweetness of an authentic Amish potato salad. It perfectly balances the tang from the vinegar and the subtle spice from the mustard, creating a harmonious and comforting flavor profile.
- Smoked Paprika: Don’t skip this! Smoked paprika adds a wonderfully unique smoky depth and a beautiful reddish hue to the dressing. It’s a subtle but impactful spice that elevates the entire dish, giving it an extra layer of complexity.
- Eggs: Hard-boiled eggs are a classic addition, providing a rich flavor and a pleasant textural element. Chop them into nice, even bits so they distribute well throughout the salad.
- Carrot: Washed and peeled, then coarsely grated. Grating ensures that the carrot blends seamlessly into the salad, adding natural sweetness and color without introducing hard, crunchy chunks that might disrupt the creamy texture.
- Celery: Finely chopped celery contributes a vital crispness and a refreshing, slightly peppery flavor. It’s important to cut the celery into very fine pieces; larger chunks can sometimes be overwhelming in flavor and texture.
- Onion: A finely sliced or minced onion adds a lovely slight sweetness, a crispy texture, and a zesty, tangy kick. It’s a fantastic component that enlivens any salad, cutting through the richness of the dressing. For a milder flavor, you might consider sweet onions like Vidalia.
Step-by-Step: How to Prepare This Delicious Pennsylvania Dutch Potato Salad (Amish Style)
Creating this flavorful Amish potato salad is a straightforward process, yielding incredibly satisfying results. For a detailed, printable recipe with a step-by-step description and exact measurements, please refer to the recipe card found at the bottom of this blog post. Follow these simple steps for perfect homemade goodness:
- Prepare Potatoes and Eggs: Begin by peeling and dicing your chosen potatoes into uniform pieces. Place them in a large pot. Here’s an energy-saving tip: add your eggs directly into the pot with the potatoes. Cover everything generously with cold water and bring to a rolling boil.
- Cook and Cool: Once boiling, reduce the heat and simmer. After about 13 minutes, carefully remove the eggs and let them cool completely. Peel and coarsely chop the cooled eggs. Continue simmering the potatoes until they are fork-tender, with no resistance when pierced. Drain the potatoes thoroughly and spread them out on a baking sheet to air dry and cool down completely to room temperature. This step is crucial for preventing a watery or mushy salad.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, grated carrots, finely diced celery, and finely sliced onions. Be gentle as you mix to keep the potato pieces intact and avoid creating a mash.
- Whisk the Dressing: In a separate, small bowl, whisk together the mayonnaise, mustard, white vinegar, smoked paprika, sugar, and salt until the dressing is smooth and well combined. Taste and adjust sweetness or tanginess to your preference.
- Dress and Chill: Pour the prepared dressing over the potato mixture in the large bowl. Gently fold everything together until all the ingredients are evenly coated with the creamy dressing. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This chilling period allows the flavors to meld and deepen, resulting in a much more delicious and harmonious potato salad.
I absolutely love to serve this delectable Amish Potato Salad as a vibrant and satisfying side dish with a variety of main courses. It pairs beautifully with hearty BBQ favorites such as my succulent Steak with Chimichurri sauce, Sweet Spareribs with Homemade BBQ Sauce, or alongside light and flavorful grilled veggie kabobs. Its creamy texture and sweet-tangy flavor make it an excellent counterpoint to rich meats or grilled vegetables.
For a fresh finishing touch, garnish your Amish Potato Salad generously with finely chopped fresh parsley just before serving. This not only adds a pop of color but also a burst of fresh flavor.
Did you try this delicious homemade Amish Potato Salad recipe? I would absolutely love to see your culinary creations! Tag #byandreajanssen via Instagram! I regularly share the most beautiful photos from my followers. Your feedback is invaluable! Did you enjoy this recipe? Then please consider leaving a rating on the recipe card below! Your star rating and comments help other home cooks discover and enjoy this recipe, and they mean the world to me.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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baking plate
Ingredients
Potato Salad
- 1 ½ pounds potatoes, Yukon golds, Russets, or other floury varieties
- 2 eggs, large, hard-boiled and chopped
- 1 carrot, peeled and coarsely grated
- 1 stalk celery, finely diced
- 2 medium onions, finely sliced or minced
Dressing ingredients
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons granulated sugar
- ½ teaspoon smoked paprika powder
- ½ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Peel your potatoes and slice them into roughly uniform sizes. This is key to ensuring they cook evenly and reach tender perfection simultaneously.1 ½ pounds potatoes
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Place the sliced potatoes into a large pot. Carefully add the two eggs alongside the potatoes. Cover all ingredients with enough cold water to fully submerge them, then bring the pot to a boil over medium-high heat.2 eggs
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Once boiling, reduce the heat to a simmer and cook for 13 minutes. At this point, carefully remove the eggs from the pot and transfer them to an ice bath or let them cool completely under cold running water. Once cooled, peel the eggs and chop them coarsely.
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Allow the potatoes to continue simmering until they are perfectly tender. You can easily test for doneness by gently pricking a potato with a fork; if there’s no resistance, they’re ready. Be careful not to overcook them to avoid a mushy texture.
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Thoroughly drain the hot potatoes. Spread them out in a single layer on a baking sheet or large platter. This allows them to air dry and cool down completely to room temperature, which is essential for the dressing to adhere properly and prevent a soggy salad.
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In a large mixing bowl, gently combine the completely cooled potatoes, chopped hard-boiled eggs, grated carrot, finely diced celery, and finely sliced onions. Mix very gently with a spatula or large spoon; the goal is to combine the ingredients without mashing the potatoes.1 carrot, 1 stalk celery, 2 medium onions
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In a medium-sized bowl, whisk together the mayonnaise, white vinegar, yellow mustard, granulated sugar, smoked paprika powder, and salt until completely smooth and emulsified. Pour this creamy, tangy dressing over the potato mixture in the large bowl. Gently fold until all ingredients are thoroughly and evenly coated.½ cup mayonnaise, 2 tablespoons white vinegar, 2 tablespoons yellow mustard, 2 tablespoons granulated sugar, ½ teaspoon smoked paprika powder, ½ teaspoon salt
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Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to allow the flavors to fully develop and meld. While an hour is good, allowing it to chill for several hours or even overnight will enhance the taste even further.
Notes
2. Vinegar Variations – The tangy kick in the dressing is essential! White vinegar is traditionally used by the Amish for its sharp, clean acidity. However, you can easily substitute it with apple cider vinegar for a slightly fruitier note, or white wine vinegar for a milder, more delicate tang, depending on your preference. Each will offer a slightly different nuance to the overall flavor.
3. Celery Preparation – To ensure the celery provides a crisp counterpoint without overpowering the salad, it’s vital to chop it very finely. Large pieces can sometimes be too strong in flavor and detract from the creamy texture of the potato salad.
4. Storage Guidelines
- Refrigerator – This potato salad stores exceptionally well in the refrigerator. Transfer it to an airtight container or keep it covered tightly with plastic wrap. It will maintain its delicious flavor and texture for up to three days. In fact, many people find that the flavors deepen and improve after it sits in the fridge for a day, making it an excellent make-ahead dish!
- Freezer – It is strongly advised not to store this potato salad in the freezer. Freezing and thawing will cause the potatoes to become mushy and the mayonnaise-based dressing to separate, severely compromising the texture and overall quality of the salad.
5. Nutritional Value – Please note that the nutritional value provided is an estimate per serving, based on a total of eight servings for the entire recipe.
Nutrition
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More Delicious Side Dishes & BBQ Recipes to Enjoy!
Looking for more fantastic recipes to complement your meals or elevate your next barbecue? Here are some of my top recommendations that pair wonderfully with this classic Amish Potato Salad, or simply stand alone as stellar dishes:
- Grilled Salmon and Courgette
- Asian Pork Skewers with Crunchy Carrot Cucumber Salad – Easy BBQ Recipe
- Hamburger with a Bun The Luxe
- Grilled Beer Brats with Caramelized Onions