Description
Amish Potato Salad is a creamy, sweet and tangy side dish made with tender potatoes, eggs, mustard, mayo, and relish for a classic old-fashioned potato salad everyone loves at picnics, cookouts, and family dinners.
Ingredients
2 pounds Yukon Gold potatoes
4 large eggs
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons yellow mustard
1/4 cup granulated sugar
1/4 cup apple cider vinegar
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/4 teaspoon paprika
Instructions
1. Peel the potatoes and cut them into bite-sized chunks. Place them in a large pot, cover with cold salted water, and boil until fork tender, about 10 to 15 minutes. Drain and let cool slightly.
2. While the potatoes cook, hard boil the eggs, cool them in cold water, peel, and chop them.
3. In a large bowl, whisk together the mayonnaise, sour cream, mustard, sugar, apple cider vinegar, salt, black pepper, celery seed, and sweet pickle relish until smooth.
4. Stir in the chopped celery, chopped onion, and chopped eggs.
5. Add the potatoes and gently fold everything together until evenly coated.
6. Cover and refrigerate for at least 2 hours before serving.
7. Sprinkle with paprika just before serving.
Notes
Use Yukon Gold potatoes for the creamiest texture that still holds its shape.
Let the salad chill before serving so the flavor has time to develop.
Fold the potatoes gently so they stay chunky and do not turn mushy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg