Go Back
Amish Potato Salad

Amish Potato Salad

Amish Potato Salad is a creamy, tangy, and slightly sweet side dish made with tender potatoes, crunchy vegetables, and a flavorful mayo-mustard dressing—perfect for family meals or gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Additional Time: 1 hour
Total Time 1 hour 55 minutes
Servings: 4 Servings
Course: Salad
Cuisine: American
Calories: 273
Ingredients Method

Ingredients
  

  • 1 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes (roughly 4–5 potatoes)
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon smoked paprika plus more for dusting
  • 1/2 teaspoon salt preferably kosher
  • 2 hard-boiled eggs chopped
  • 1 carrot peeled and grated
  • 1 rib celery chopped
  • 1/4 cup diced white or yellow onion

Method
 

Cook the Potatoes
  1. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a gentle boil.
Simmer Until Tender
  1. Cook the potatoes for about 10–12 minutes, or until they are fork-tender but still hold their shape.
Drain and Cool
  1. Drain the potatoes well and allow them to cool slightly. Warm potatoes absorb dressing better, so don’t wait too long.
Make the Dressing
  1. In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt until smooth and creamy.
Add the Vegetables
  1. Stir in the grated carrot, chopped celery, diced onion, and chopped hard-boiled eggs.
Combine Everything
  1. Add the cooked potatoes to the bowl and gently fold them into the dressing mixture until evenly coated.
Chill and Serve
  1. Cover the bowl and refrigerate the salad for at least 1 hour so the flavors can blend together. Sprinkle a little extra paprika on top before serving.