Amish Potato Salad
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.
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
Note 1: 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.
Storing instructions:
- 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
Calories: 381kcalCarbohydrates: 29gProtein: 6gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 1240mgPotassium: 682mgFiber: 4gSugar: 5gVitamin A: 2334IUVitamin C: 28mgCalcium: 41mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.