Amish Potato Salad

Alysen

This creamy mustard-based potato salad has a sweet and tangy dressing for every barbecue or picnic.

5 from 1 vote

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Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Course Salad, Side Dish

Cuisine American

Servings people

Calories 248 kcal

Equipment

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

I like the make the potatoes the night before I make this. The colder the potatoes the better this Amish Potato Salad comes together.

Nutrition

Calories: 248kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 306mgPotassium: 711mgFiber: 4gSugar: 4gVitamin A: 99IUVitamin C: 32mgCalcium: 34mgIron: 2mg

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