Description
Amish Potato Salad is a classic, creamy potato salad featuring tender boiled potatoes mixed with crunchy shredded carrot, celery, and onion, dressed in a rich combination of mayonnaise, mustard, vinegar, and sugar, then chilled to meld the flavors. This recipe is perfect for picnics, potlucks, or as a flavorful side dish for any meal.
Ingredients
Scale
Salad Ingredients
- 1½ pounds potatoes, peeled, cubed, and boiled until tender
- 2 hard-boiled eggs
- 1 cup shredded carrot
- 1 large rib celery, chopped
- ¼ cup diced onion
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Combine the salad ingredients: In a large bowl, add the cooked, peeled, and cubed potatoes along with shredded carrot, chopped celery, diced onion, and whole hard-boiled eggs. Gently chop the eggs using a spoon or fork within the bowl to distribute them evenly without over-mashing.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, yellow mustard, white vinegar, sugar, paprika, and salt until smooth and well combined to create a flavorful dressing.
- Mix salad and dressing: Pour the prepared dressing over the potato mixture and stir gently to coat everything evenly. Lightly mash some of the potatoes with the back of a spoon to achieve a creamy texture while still keeping chunks of potato intact for varying texture.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop and meld together.
- Serve and garnish: Before serving, sprinkle extra paprika on top to add a pop of color and enhance presentation.
Notes
- Boil the potatoes until tender but not falling apart to maintain good texture in the salad.
- Chilling the salad for several hours or overnight intensifies the flavors and improves the overall taste.
- Use fresh hard-boiled eggs for the best flavor and texture; peeling them properly will help avoid egg shell bits in the salad.
- Adjust the amount of mustard or sugar according to personal taste preference.
- For a lighter version, substitute mayonnaise with a low-fat or yogurt-based dressing.
