Fitness / May 1, 2024

Amish Potato Salad

Enjoy the classic tastes of summer with this simple yet remarkably nuanced Amish Potato Salad. Easy to throw together at the last minute, it’s the ideal potluck recipe, backyard cookout side dish, or quick meal in a pinch for any occasion.

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If you’ve spent much time in Ohio or Pennsylvania, there’s a good chance you’re familiar with the Amish – that group of artisans and faithful traditionalists who prefer to live without modern technology. Drive down a country lane in Amish country, and you’re likely to pass by a horse and buggy as it clip-clops down the road. For centuries, the Amish have made their names as fine craftsmen of furniture, unique art, and clothing. But less well-known – though just as notable – is their unique cuisine.

Chef and author Crissy Page was so inspired when she came across an old Amish cookbook years ago while living near a large Amish community in Ohio that she felt inspired to create her own rendition of these classic Amish dishes. This is food meant to be shared among the community, perfect for weddings and potlucks, and there’s no better example of that than Amish Potato Salad.

Why You’ll Love Amish Potato Salad

First of all, who doesn’t love potato salad? And this version of potato salad is better than just about any others we’ve tried, with a sweet and sour dressing and a distinctively yellow appearance, which seems to be radiating the summer sunshine itself.

Crissy’s version of the dish, tweaked over years of experimenting, adds egg and sweet pickle for a modern twist, but this classic dish remains a nostalgic treat for the Amish and non-Amish alike. And with simple ingredients that can be found in most homes, you’re always able to tweak the dish to your own tastes, adding or subtracting as you see fit. This is comfort food, so do what makes you comfortable.

Is Amish Potato Salad Healthy?

You might be surprised that a dish as rich and decadent as Amish Potato Salad is actually quite nourishing and healthy. But then again, this dish is all about simplicity, with potatoes, pickles, boiled eggs, onions, mustard, and mayonnaise – plus some herbs and spices to give it that depth of flavor – you’re all set.

Adjust the ingredients to your liking. Want less mayo? By all means. Want more mayo? You deserve it. We promise we won’t call you out for not being “authentic” enough (that is, unless you’re bringing this dish to an Amish potluck, in which case you might want to stick to the recipe).

INGREDIENTS

1 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white distilled vinegar
2 tablespoons sugar
1/2 teaspoon smoked paprika plus extra for garnish
1/2 teaspoon kosher salt
2 hard-boiled eggs chopped
1 medium carrot peeled and grated
1 rib celery chopped
1/4 cup diced white or yellow onion

INSTRUCTIONS

Boil

Cook the potatoes in salted water until tender, then drain and let them cool.

Mix

Whisk together the creamy dressing ingredients in a large bowl.

Combine

Toss the potatoes with the dressing, eggs, carrot, celery, and onion.

Chill

Refrigerate the salad to enhance the flavors before serving.

Serve

Enjoy the chilled Amish Potato Salad.

Devour!

FAQs & Tips

So what makes this potato salad “Amish”?

Unlike some dishes that feature ingredients unique to specific areas of the world, Amish potato salad can be made pretty much anywhere. So long as you’ve got potatoes, eggs, pickles, and other staples, you’re good to go. What makes it truly “Amish” is the simplicity of the ingredients and the care taken to treat them well.

Should I make this the night before for better results?

If you’re like us, you’ve probably heard that old rumor that says potato salad is best made the night before. Something about that time in the fridge overnight really seems to let the ingredients marinate and the flavors enhance, or so they say. But is this really true? Well… the short answer is yes, or at least we think so. Chilling your salad overnight, or even for just a few hours, can add some oomph that freshly-made salad lacks. Just be sure to store it in an airtight container. And if you don’t have time to make it the night before, don’t fret – your salad will still be delicious.

Can I leave potato salad out during a potluck?

Yes, but be careful. We’re not the health department over here, but mayonnaise-based dishes like potato salad are not ideal for leaving out in the hot sun at a barbecue or potluck for hours at a time, as bacteria can quickly result. Our suggestion is to keep your dish over a bowl of ice or in a cooler to keep it fresh and safe.

Can I use any kind of potatoes?

Yes, but we prefer starchy potatoes like russets or Yukon Golds because they absorb the dressing well and are firm enough not to fall apart when mixed. Red baby potatoes are also fine, with the added benefit of cooking faster.

Serving Suggestions

As we said before, you can’t really go wrong serving this dish with most main courses. Steak and potato salad? Sure. Fish and potato salad? Go for it.

But this dish is really tailor-made for your next party, barbecue, or potluck. A classic crowd-pleaser, make it the night before and bring it to your next neighborhood get-together, and you can’t go wrong.

Amish Potato Salad

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 269kcal

Author FoodFaithFitness

Ingredients

1 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white distilled vinegar
2 tablespoons sugar
1/2 teaspoon smoked paprika plus extra for garnish
1/2 teaspoon kosher salt
2 hard boiled eggs chopped
1 medium carrot peeled and grated
1 rib celery chopped
1/4 cup diced white or yellow onion

Instructions

Begin by boiling the cubed potatoes with a dash of salt until they are tender enough to be pierced with a fork, then drain and cool them.
In a separate bowl, create the dressing by whisking together mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt.
Combine the cooled potatoes, chopped eggs, grated carrot, chopped celery, and diced onion with the dressing, ensuring an even coat.
Chill the potato salad in the refrigerator for at least 1 hour, or ideally 24 hours, to allow the flavors to meld together.
DEVOUR!