Why you’ll love this recipe:
This homemade potato salad is a great salad for summer picnics and potlucks.
This time-tested recipe is well loved because:
- It’s easy to make and contains basic ingredients, most of which you already have.
- It’s the perfect make-ahead meal for a gathering!
- And it tastes the best when it’s chilled for 12-24 hours.
The prep is minimal, and the longest wait is for it to chill.
Key Ingredients:
- Yukon gold potatoes – I like to use Yukon gold potatoes in this salad. But you can also use any waxy potatoes. Refer to my guide on potato varieties.
- Yellow mustard makes this salad what it is!! It’s a key ingredient in this Amish potato salad. Read more about yellow mustard.
- Sugar – Traditionally, sugar is not added in potato salads. But it’s one of the essential ingredients in this salad, as it ties all the flavors together!
How to make this recipe:
- Cook the potatoes whole and then peel and cut into bite-sized pieces, once cooled.
- Hard boil the eggs. I prefer steaming the eggs, but you can cook them however you prefer.
- Make the dressing by combining mayonnaise, vinegar, yellow mustard, sugar, salt, paprika and pepper. Whisk everything until smooth and sugar has dissolved.
- Then combine everything in a large bowl so that the potatoes are covered in the dressing.
I recommend at least a 4qt bowl to mix everything!
Storing instructions:
- You can keep it in the fridge for up to 1 week in an airtight container. This makes it a great meal prep dish!
- I would not recommend freezing this potato salad.
FAQs:
What sets apart Amish potato salad from regular Americanversion is its trademark yellow color and sweet and tangy dressing. It gets the lovely yellow color from the generous yellow mustard used in the dressing.
If your salad doesn’t smell right, most likely it’s gone bad. In general, you want to avoid any leftovers that shows any changes in flavor, appearance, or if mold appears. When in doubt, toss it!
Do not leave potato salad out for more than 2 hours when serving it at gatherings.
Definitely, this salad actually tastes better on day 2!
No, I do NOT recommend keeping this salad out overnight! It should be refrigerated when not served.
More salad ideas
Summer is perfect for grilling and picnics. We have lots of delicious salads for you!
Amish Potato Salad
Amish Potato Salad
Ingredients
For salad
- 3 lbs. Yukon gold potatoes Note 1
- 1 tablespoon table salt
- 4 large eggs
- 1 cup grated carrot (about 1 large or 2 medium ones)
- ½ cup chopped celery (2 -3 ribs)
- ½ cup diced onion (1 medium sized)
For dressing
- 1 ½ cups mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- In a large pot, place potatoes and salt. Cover with enough cold water to cover the potatoes. Bring it to a boil over high heat and then reduced to medium heat and keep cooking for 20 minutes, or until the potatoes are fork tender.
- Drain the potatoes and let them cool for 45 minutes to an hour. Peel the potatoes, if desired, and cut them into bite-size cubes. (Note: Make sure the potatoes are completely cool before adding the dressing. If the potatoes are even slightly warm, the heat will make the dressing liquid and it won’t cling to the potatoes.)
- Meanwhile, prepare eggs. Bring about 1-2-inch water to a boil and place cold eggs (right from the fridge) in a steamer basket over the simmering water. Steam the eggs for 15 minutes. Then immediately drop the eggs into iced water. Once cool, peel the eggs and chop into small pieces.
- In a small bowl, combine mayonnaise, vinegar, yellow mustard, sugar, salt, paprika and pepper. Whisk everything until smooth and sugar has dissolved.
- In a large bowl (4qt), add the diced potatoes, eggs, carrots, celery and onion.
- Pour the prepared dressing and mix together until everything is well combined. Taste and add more salt, if needed.
- Chill for at least 2 hours or overnight before serving.
Notes
- You can keep it in the fridge for up to 1 week in an airtight container.
- I would not recommend freezing this potato salad.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Ronda says
This tater salad is the Best I’ve ever ate! Definitely my Favorite go to recipe. Have made alot of times
Thanks so much for sharing
Shinee says
Hi, Ronda!! Thank you so much for your feedback! I’m so happy that this recipe has been become your favorite!
Maria says
Would like to have more Amish cooking recipes. Thanks, Maria
Shinee says
Thanks for your feedback, Maria!