Amish Potato Salad is my favorite BBQ side dish! This is the best potato salad recipe with hard boiled eggs, onions, and celery wrapped in a sweet and tangy yellow mustard dressing.
AMISH POTATO SALAD RECIPE
I’m obsessed with almost all potato recipes. I always loved the Walmart potato salad and wanted to make my own. Amish Potato Salad is just like that recipe and so easy to make!
Potato salad with eggs is a must for me. I love the combination! This potato salad recipe has a sweet and tangy dressing that’s distinctly yellow from the mustard and tons of crunch with the onions and celery.
AMISH POTATO SALAD INGREDIENTS
Potatoes: Cold, cooked potatoes are a must for this recipe. I like to boil mine the night before my party so they’re completely chilled by morning!
Onion: I like the sweet onions when you’re doing a raw preparation. They still have that distinct onion-y sharpness without being too overpowering.
Celery: The natural pepperiness of celery is needed in this creamy salad. It also adds some natural crunch!
Eggs: Hard-boiled eggs are a requirement in my potato salad. It brings extra protein and is a great addition to any salad, in my opinion.
Mayo: The glue for the best potato salad! When it comes to the dressing, a little goes a long way, so be sure to stir as you add in case you have too much dressing.
Yellow mustard: This gives this creamy potato salad its yellow color! It also keeps the side dish from being too sweet.
Apple cider vinegar: There’s nothing tangier than vinegar, and apple cider vinegar brings the tang and a depth of flavor to this potato salad recipe.
Sugar: Don’t be frightened! You only need a little sugar to take this recipe from ordinary to extraordinary.
Celery seed: You can get celery seed whole or ground into a powder. They bring a strong, warm flavor to the mix.
Salt: Potatoes NEED salt, otherwise they’re very bland. Be sure to boil them in salty water and add a pinch more when you’re assembling the salad.
Paprika: This is totally optional, but I love a dusting of bright red paprika on my potato salad.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE AMISH POTATO SALAD
- First, wash the outside of your potatoes, then peel and dice them into half-inch cubes. Boil the cubed potatoes until they’re perfectly fork tender and chill them. I like to do this step the night before!
- Once the potatoes are nice and cold, add them to a mixing bowl with the finely chopped onion, celery, and hard boiled eggs.
- Then, whisk together the sauce with mayo, apple cider vinegar, sugar, celery seed, and salt. Pour the sauce over the potato mixture and stir to combine. No dry spots!
- Finally, let the potato salad chill at least an hour before serving. Top it with paprika for a beautiful finish!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH AMISH POTATO SALAD
Potato salad belongs at every outdoor meal, whether it’s a quick family cookout or a massive block party!
I love these super easy grilled foil packets when we’re grilling because there’s no mess! You can load them up with almost anything, too.
Sandwiches and potato salad are best friends forever. Ditch the meat and make this tofu bacon for the best BLT!
Make plenty of sides for your next BBQ with this amazing smoked corn on the cob! You’ll never have regular corn again.
WHAT ARE THE BEST POTATOES FOR POTATO SALAD?
There’s no bad potato, period. But some potatoes do better for certain preparations.
When you’re talking potato salad, you want a waxy potato that holds its shape well. I prefer Yukon gold potatoes because they have a great flavor. You can also use red potatoes or yellow finn potatoes.
While russets are the best for baking, I’d avoid them here.
HOW LONG DOES POTATO SALAD KEEP FOR?
No matter how hard I try, I always have leftover potato salad after cookouts and parties. Everyone loves it, but my eyes are always bigger than our stomachs.
You can easily keep this potato salad recipe for at least 5 days in the refrigerator. If you’re serving it for a party, keep it cold until the last second, and put it away when people are done grazing.
MORE YUMMY SIDE DISH RECIPES
Sautéed mushrooms are the best side dish, and these balsamic air fryer mushrooms are super fast and don’t have to simmer for an hour before dinner.
Zucchini about to turn? Save them with these easy gluten-free zucchini cakes! Or make fried zucchini to make them crispy without gluten.
I love all things potato. Did I say that already? Because it’s so true. I especially love these vegan mashed potatoes because there’s no dairy between me and my carbs.
Have you made this recipe? Please leave a comment AND rating below! It helps other readers!
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Amish Potato Salad
Equipment
- Sauce pot
- Mixing bowl
- Chef's knife
Ingredients
- 6 cups raw potatoes cut into ½-inch cubes
- ⅓ cup onion finely chopped
- ⅓ cup celery finely chopped
- 2 hard boiled eggs finely chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon celery seed
- ½ teaspoon salt
- Paprika to garnish, optional
Instructions
- Wash, peel, and cube uncooked potatoes. Boil pieces until fork tender. Drain and chill potatoes.
- When you're ready to assemble, add the chilled potatoes to a large bowl with the onion, celery, and eggs.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, and salt. Pour over potato mixture and stir to combine.
- Chill for at least 1 hour. Garnish with paprika before serving.
Notes
Nutrition
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
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