Description

This classic Amish Potato Salad is a creamy, tangy, and slightly sweet side dish made with tender boiled potatoes, crunchy celery, shredded carrots, and chopped hard-boiled eggs, all coated in a perfectly balanced mayonnaise-based dressing. It’s a comforting, crowd-pleasing salad ideal for picnics, family gatherings, and potlucks, best served chilled after a few hours of refrigeration to let the flavors meld beautifully.

Ingredients

Scale

Vegetables & Eggs

1½ pounds potatoes, peeled, cubed, and boiled until tender
2 hard-boiled eggs
1 cup shredded carrot
1 large rib celery, chopped
¼ cup diced onion

Dressing

¾ cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
2 tablespoons sugar
½ teaspoon paprika
½ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Combine Vegetables and Eggs: In a large bowl, mix the cooked potatoes, shredded carrot, chopped celery, diced onion, and whole hard-boiled eggs. Gently chop the eggs in the bowl using a spoon or fork to distribute them evenly without mashing them completely.
Prepare Dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until the mixture is smooth and well blended.
Mix Dressing and Potatoes: Pour the dressing over the potato mixture and stir gently. Lightly mash some of the potatoes with the back of a spoon to create a creamy texture while still retaining some chunks for bite.
Chill: Cover the bowl and refrigerate the potato salad for at least 2 hours, preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
Serve: Before serving, sprinkle extra paprika on top for a pop of color and enhanced presentation.

Notes

For best results, use starchy potatoes like Russets or Yukon Gold for a creamy texture.
Feel free to adjust the sugar and vinegar quantities to taste for sweetness and tang balance.
This salad can be prepared a day ahead, making it perfect for gatherings and potlucks.
Keep refrigerated and consume within 3 days for optimal freshness.
To make it lighter, you can substitute part of the mayonnaise with Greek yogurt.