Amish-Style Potato Salad Recipe
Almost everybody has tried potato salad, and most people like to serve it at potlucks or as a side at barbecues. If you are looking for something slightly offbeat, Amish-style potato salad may be right up your alley, and there's no doubt it is going to be a crowd-pleaser. It may not be vying for the spotlight, but it's a reliable dish that can round out just about any dinner spread. If that's not the Amish way, then we don't know what is. Not that you need to give up electricity to enjoy it.
Recipe developer Erin Johnson came up with this delicious recipe that will change the way you make your potato salad. "This is a delicious take on potato salad and is perfect for your next burger night," Johnson raves. "My addition of sweet pickle juice adds just the right amount of 'tang' to kick the flavor up, and makes this even better."
Gather the ingredients for this Amish-style potato salad
This recipe requires a few ingredients, such as Yukon gold potatoes, mayonnaise, yellow mustard, vinegar, salt, pepper, celery seed, turmeric, paprika, sugar, yellow onion, celery, sweet pickles, and hard-boiled eggs. You can also use sweet pickle relish as a substitute for sweet pickles.
Once you have those items, you can make this Amish-style potato salad.
Boil the potatoes and mix the mayo dressing
First wash, peel, and slice the potatoes into bite-sized cubes. Then, add the potatoes to a large pot of water and boil for about 10 to 15 minutes or until the potatoes are fork-tender. Drain the potatoes, and spread them onto a baking sheet to let them cool. "I like to put the potatoes on the baking sheet, and throw it into the freezer to cool the potatoes down as quickly as possible," Johnson recommends.
While the potatoes cool, combine the mayo, mustard, vinegar, salt, pepper, celery seed, turmeric, and paprika in a bowl. Then, stir in the sugar. "Amish potato is known for being sweeter than traditional potato salad. I recommend starting with a ¼ cup of sugar in the dressing and working your way up to ½ cup based on your taste preferences," Johnson notes.
Add the dressing to the potatoes, onion, and celery
When the potatoes have finished cooling, combine them with the diced onion, diced celery, and diced sweet pickles with some of the pickling juice. Then, drizzle a little bit of the dressing into the potato mixture at a time until you've reached your desired potato salad consistency.
"How much of the dressing you want on your potato salad is a matter of personal preference, which is why I add it to the potatoes, not the other way around. Start with about a ¼ of the dressing and stir," Johnson notes. "Continue until you reach the perfect amount for you."
Add hard-boiled eggs to the Amish-style potato salad and serve
Finally, gently mixed in the hard-boiled eggs until everything is incorporated. Pop it into the fridge to chill, and add more paprika if desired when serving. "While you can serve this right away, the potato salad gets better the longer you let it sit in the fridge," Johnson notes. "I recommend making it the day before you intend to serve it."
And if you happen to have some leftovers, be sure to save it for a rainy day. "This will keep in the fridge for up to 4 days," Johnson notes.
We hope you love this dish as much as we do!
What to serve with Amish-style potato salad
Amish-Style Potato Salad Recipe
Coleslaw doesn't pale in comparison to this Amish-style potato salad recipe with hard-boiled eggs and a secret ingredient.
Ingredients
- 3 pounds Yukon gold potatoes, peeled and diced
- 1 cup mayonnaise
- ¼ cup yellow mustard
- 2 tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- ¼ teaspoon tumeric
- ¼ teaspoon paprika
- ½ cup sugar
- ½ cup yellow onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup sweet pickles, diced with juice, or sweet pickle relish
- 5 hard-boiled eggs, roughly chopped
Optional Ingredients
- Paprika, to garnish
Directions
- Place the cut potatoes into a large pot with water, and boil for 10 to 15 minutes until fork-tender.
- When the potatoes are cooked, spread onto a baking sheet, and cool in the freezer.
- While the potatoes are cooling, mix together the mayo, mustard, vinegar, and all the seasonings. Then, stir in a ¼ to ½ cup of sugar based on taste preferences.
- Once the potatoes are cool, mix with the onion, celery, and sweet pickles.
- Gradually pour the dressing over the potato salad mixture, until it reaches your preferred consistency.
- Gently fold in the hard-boiled eggs, and serve with additional paprika, if desired. Refrigerate until ready to serve.
Nutrition
| Calories per Serving | 436 |
| Total Fat | 25.4 g |
| Saturated Fat | 4.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 104.5 mg |
| Total Carbohydrates | 46.2 g |
| Dietary Fiber | 4.5 g |
| Total Sugars | 16.1 g |
| Sodium | 448.8 mg |
| Protein | 7.1 g |
How is Amish-style potato salad different from classic potato salad?
Amish-style potato salad was arguably popularized by Walmart, which carries a 4-pound tub of the stuff in its grocery aisle. But is the name just a slick marketing tool to appeal to a more rural customer base or does this genre of potato salad actually come from the Amish? The internet doesn't appear to have tackled the question thoroughly, but we're certain the Amish have some version of potato salad in their handy recipe boxes. Whether or not it's identical to the one sold at Walmart (or the recipe offered here) is up for debate.
Either way, Amish-style potato salad (as the world has dubbed it) contains a good amount of added sugar. The added sugar results in a sweeter flavor profile than the classic version (not exactly rocket science). Some potato salad variations will substitute out the mayonnaise for Miracle Whip, which would bring the dish closer to what we're making here. To offset the sweetness, this recipe contains several spices which work to counterbalance the sugar's influence.