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Homemade Amish Potato Salad photo

Amish Potato Salad

This Amish Potato Salad is creamy, tangy, and bursting with flavor! Perfect for summer gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound russet potatoes peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar
  • 2 teaspoons smoked paprika plus extra for garnish
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs chopped
  • 1 medium carrot peeled and grated
  • 1 rib celery chopped
  • 1 cup diced white or yellow onion

Equipment

  • Large pot for boiling potatoes
  • Mixing bowl for the dressing
  • Colander for draining potatoes
  • Cutting board and knife for chopping vegetables
  • Spatula or spoon for mixing ingredients
  • Serving bowl for the final presentation

Method
 

Instructions
  1. Begin by placing the peeled and cubed russet potatoes in a large pot. Fill the pot with enough water to cover the potatoes by about an inch. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer until they are fork-tender, which should take about 10-15 minutes.
  2. Once the potatoes are cooked, drain them in a colander and let them cool. You want them to be warm but not steaming hot when you mix them with the dressing.
  3. In a mixing bowl, combine the mayonnaise, yellow mustard, white distilled vinegar, sugar, smoked paprika, and kosher salt. Whisk these ingredients together until smooth and well combined.
  4. In a large bowl, add the cooled potatoes, chopped hard-boiled eggs, grated carrot, chopped celery, and diced onion. Pour the dressing over the top and gently stir everything together until the potatoes are evenly coated.
  5. Cover the potato salad with plastic wrap or a lid and refrigerate for at least an hour to allow the flavors to meld together. Before serving, give it a gentle stir and sprinkle a little extra smoked paprika on top for garnish.

Notes

  • Feel free to use Yukon gold potatoes if russets are unavailable.
  • Substitute mayonnaise with Greek yogurt for a lighter version.
  • Add diced pickles or crumbled bacon for extra flavor.