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Amish potato salad, dressed in a sweet and tangy dressing, is a perfect potluck dish for a crowd, or as a meal prep dish for the week. This salad tastes better and better as time goes by! This easy recipe makes a big batch of potato salad with basic ingredients.
This homemade potato salad is a great side dish for summer picnic and potlucks. And it tastes the best when it’s chilled for 12-24 hours, which makes it a perfect make-ahead meal for a gathering!
- 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.
- Sugar isn’t a traditional ingredient in potato salads, but it’s one the essential ingredients in this salad, as it ties all the flavors together!
How to make this salad:
- 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.
- Then combine everything in a large bowl. I recommend at least 4qt bowl!
American potato salad vs Amish potato salad:
What sets apart Amish potato salad from regular American potato salad 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.
How can you tell if potato salad has gone bad?
Check if your potato salad has developed an off odor, any changes in flavor or appearance, or if mold appears. When in doubt, toss it!
When serving potato salad at a gathering, I recommend not to leave potato salad out for more than 2 hours. If the salad has been at room temperature for over 2 hours, don’t risk it and discard the leftovers.
Can I make potato salad a day in advance?
Definitely, this potato salad actually tastes better on day 2!
You can keep it in the fridge for up to 1 week in an airtight container. This makes it a great meal prep dish!
Can I leave potato salad out overnight?
No, I do NOT recommend to keep potato salad out overnight! A minimum of 2 hours out of the fridge is fine, but anything over that duration should be discarded as harmful bacteria develop fast at room temperature.
I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!
Amish potato salad
- 3 lbs. Yukon gold potatoes
- 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)
- 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
- 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.