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+ servings

Amish Potato Salad

This creamy mustard-based potato salad has a sweet and tangy dressing for every barbecue or picnic.
Course Salad, Side Dish
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 248kcal
Author Cindy Gordon | Vegetarian Mamma


  • Sauce pot
  • Mixing bowl
  • Chef's knife


  • 6 cups raw potatoes cut into ½-inch cubes
  • cup onion finely chopped
  • 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


  • 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.


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


Calories: 248kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 306mg | Potassium: 711mg | Fiber: 4g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 2mg