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Amish Potato Salad

Creamy Amish Potato Salad (Tangy-Sweet) Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 lb waxy potatoes, like Yukon Gold or red
  • 4 large hard-boiled eggs, chopped
  • 1 cup diced celery
  • ½ cup finely chopped sweet onion
  • ¾ cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp celery seed
  • ¾ tsp salt
  • ¼ tsp black pepper
  • Paprika and extra celery seed for serving

Method
 

  1. Cut potatoes into even chunks and boil in salted water until tender, 15 to 20 minutes.
  2. Hard-boil eggs for 10 minutes, cool in ice water, then peel and chop.
  3. Whisk mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper into a smooth dressing.
  4. Fold warm potatoes, eggs, celery, and onion into the dressing. Cover and refrigerate at least 2 hours.
  5. Stir the chilled salad, transfer to a bowl, and top with paprika and a pinch of celery seed before serving.

Notes

If the salad sits overnight and thickens up, just stir in a tablespoon of milk or pickle brine to bring it back to a creamy consistency. The paprika and celery seed on top lose their color quickly, so add them right before you set the bowl on the table.