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This Amish Potato Salad is creamy, slightly sweet, a little tangy, and loaded with tender potatoes, hard-boiled eggs, celery, onion, and pickle relish. It’s an easy potato salad recipe you can prep in advance, which makes it perfect for parties, picnics, potlucks, and backyard cookouts.
Table of Contents
- Kellie’s Note One Spud-tacular Salad
- Why You’ll Love My Amish Potato Salad
- Ingredients For Amish Potato Salad
- How to Make Amish Potato Salad
- How to Store Amish Potato Salad
- Kellie’s Tips for the Best Amish Potato Salad
- What to Serve with Amish Potato Salad
- More Easy Summer Salad Recipes
- Amish Potato Salad Recipe
Kellie’s Note
One Spud-tacular Salad
There are a few side dishes that just belong on a summer table, and potato salad is absolutely one of them. Right there next to the burgers, baked beans, deviled eggs, and watermelon, you need a big chilled bowl of something creamy, tangy, and totally scoopable.
This Amish Potato Salad Recipe is one of those recipes I come back to again and again because it’s simple, reliable, and always disappears fast. I love that it reminds me of high school in Lancaster County, it was served in the cafeteria almost every day.
It has that old-fashioned deli-style flavor with tender Yukon Gold potatoes, chopped hard-boiled eggs, crisp celery, onion, sweet pickle relish, and a creamy dressing that’s just sweet enough without going overboard.
I’ve made a lot of potato salad recipes over the years for family parties, cookouts, and all the casual get-togethers where everyone somehow ends up standing around the kitchen island with a plate in one hand and a fork in the other. And this one is always a favorite because it’s easy to make ahead, travels well, and tastes even better after the flavors have had time to mingle in the fridge. It’s very much like my Amish Macaroni Salad
If you’re looking for the Best Potato Salad Recipe for a picnic or party, this is the one to make when you want something classic, creamy, and just a little different from your everyday potato salad.
Why You’ll Love My Amish Potato Salad
This is not a fussy potato salad, at all. It’s simple, classic, and made with ingredients you probably already have in your kitchen.
Here’s why it works so well:
- It’s make-ahead friendly. In fact, it’s better after a few hours in the fridge, so it’s perfect for parties, picnics, and potlucks.
- The dressing is creamy, sweet, and tangy. Mayonnaise, sour cream, yellow mustard, apple cider vinegar, and sugar create that signature Amish Potato Salad flavor.
- Yukon Gold potatoes keep it creamy. They hold their shape but still have that buttery, tender bite.
- It’s loaded with texture. Chopped eggs, celery, onion, and pickle relish keep every bite interesting.
- It feeds a crowd. This is exactly the kind of Easy Potato Salad you want to bring to a cookout because it pairs with pretty much everything.
- It tastes like the good deli potato salad. You know the one: creamy, slightly yellow from mustard, sweet-tangy, and totally nostalgic.
Ingredients For Amish Potato Salad
You don’t need anything fancy to make this Amish Potato Salad, and that’s exactly why it’s so good. A few simple ingredients come together to make it creamy, tangy, a little sweet, and totally picnic-perfect.
- Yukon Gold Potatoes: Buttery, creamy, and sturdy enough to hold their shape when tossed with the dressing. Red potatoes are a great swap, while russets will work if you like a softer, more mashed-style potato salad.
- Eggs: Hard-boiled eggs add richness and that classic picnic potato salad flavor. You can skip them, but the salad will be a little lighter and less creamy.
- Mayonnaise and Sour Cream: Mayo gives the dressing its creamy base, while sour cream adds a little tang to keep it from feeling too heavy. Use all mayo in a pinch, or swap the sour cream with Greek yogurt for a tangier twist.
- Yellow Mustard: This gives Amish Potato Salad its signature golden color and bright, tangy flavor. Dijon can be used, but it will taste a bit sharper and less traditional.
- Apple Cider Vinegar: A splash cuts through the creamy dressing and balances the sweetness. White vinegar works too, but apple cider vinegar has a softer flavor that’s perfect here.
- Granulated Sugar: The sugar is what gives this salad that classic sweet-and-tangy Amish-style dressing. You can reduce it slightly, but don’t skip it completely if you want the traditional flavor.
- Celery Seed, Salt, and Pepper: Celery seed adds that old-school potato salad flavor, while salt and pepper make everything pop. No celery seed? Use a small pinch of celery salt and reduce the added salt as needed.
- Celery and Onion: Celery brings crunch, and onion adds just enough bite. Green onions are a milder option, while red onion adds a little extra color and punch.
- Sweet Pickle Relish: This adds sweetness, tang, and that pickle-y pop that makes the dressing taste complete. Finely chopped sweet pickles work just as well, or use dill relish for a tangier, less traditional version.
How to Make Amish Potato Salad
This Potato Salad Recipe comes together in a few simple steps, and the biggest trick is not overcooking the potatoes. You want them tender enough to pierce with a fork, but not so soft that they crumble when you stir.
- Cook the potatoes. Peel the Yukon Gold potatoes and cut them into bite-sized chunks. Add them to a large pot, cover with cold salted water, and bring to a boil. Cook until the potatoes are fork-tender, then drain them and let them cool slightly. They should be tender and creamy, not waterlogged or falling apart.
- Cook the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover the pan, and let them sit until cooked through. Transfer them to ice water so they stop cooking and peel easily, then chop them once they’re cool.
- Whisk the dressing. In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and pepper. The dressing should be smooth, creamy, and just a little glossy with that pretty pale yellow color from the mustard.
- Fold everything together. Add the warm potatoes, chopped eggs, celery, onion, and sweet pickle relish to the bowl with the dressing. Gently fold everything together so the potatoes stay mostly intact. The warm potatoes will soak up a little of that sweet-tangy dressing, which makes the salad even better.
- Chill before serving. Cover and refrigerate for at least 2 hours before serving. This gives the dressing time to settle into the potatoes and lets all those creamy, tangy, sweet flavors come together.
How to Store Amish Potato Salad
Amish Potato Salad is one of my favorite make-ahead side dishes because it keeps really well in the fridge and actually tastes better after it chills.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Give it a gentle stir before serving because the dressing may settle a bit as it sits.
- If the salad seems a little dry after chilling, stir in a small spoonful of mayonnaise or sour cream to freshen it up.
- Do not leave potato salad out at room temperature for more than 2 hours. If you’re serving it outside on a hot day, keep it chilled as long as possible and nestle the serving bowl over a larger bowl of ice.
- I don’t recommend freezing potato salad. The creamy dressing can separate, and the potatoes tend to become grainy once thawed.
Kellie’s Tips for the Best Amish Potato Salad
- Salt the water. This is your first chance to season the potatoes from the inside out. If the potatoes taste bland, the whole salad will taste bland.
- Don’t overcook the potatoes. Pull them when they’re fork-tender. If they’re too soft, they’ll break apart when you fold them into the dressing.
- Dress the potatoes while they’re still a little warm. Warm potatoes absorb flavor better, so don’t wait until they’re completely cold before mixing.
- Dice the onion and celery small. This gives you a little crunch and flavor in every bite without overpowering the creamy potatoes.
- Chill it long enough. Two hours is good, but if you can make it the night before, even better. The flavor gets deeper, creamier, and more balanced.
- Taste before serving. Cold foods often need a little extra seasoning, so give it a final taste and add a pinch of salt, pepper, or a splash of vinegar if it needs a lift.
- Keep the sweetness. I know the sugar might make you pause, but it’s what gives this Amish Potato Salad Recipe that classic sweet-and-tangy flavor. You can reduce it a little, but don’t skip it completely.
What to Serve with Amish Potato Salad
This Easy Potato Salad is the side dish that goes with just about everything you’d put on a summer table. It’s especially good with smoky, grilled, saucy, or crispy dinner recipes because the creamy dressing provides balance.
Serve Amish Potato Salad with:
- Juicy Lucy Burgers
- Pulled pork sandwiches
- Baby back ribs
- Oven Fried chicken
- Grilled Ribeye
- Baked beans
- Corn on the cob
- Watermelon slices
It’s also a great make-ahead side for Easter, Memorial Day, the Fourth of July, Labor Day, tailgates, potlucks, and family reunions.
More Easy Summer Salad Recipes
If you love this Amish Potato Salad, here are a few more easy summer salad recipes to add to your cookout menu:
- Easy Cucumber Tomato Salad
- Creamy Coleslaw
- Italian Pasta Salad
- Broccoli Salad
- Watermelon Feta Salad
- Easy Egg Salad
- Corn Salad
- Tomato Mozzarella Salad
- Creamy Grape Salad
Amish Potato Salad Recipe
Equipment
- stockpot
- Strainer
- mixing bowls
- whisk
- cutting board
- chef's knife
- measuring cup
- measuring spoons
Ingredients
- 2 1/2 pounds Yukon Gold potatoes
- 4 large eggs
- 1 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons yellow mustard
- 1/4 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon kosher salt, plus more for boiling potatoes
- 1/2 teaspoon black pepper
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 1/4 cup sweet pickle relish
Instructions
- Peel the Yukon Gold potatoes and cut into bite-size chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10 to 12 minutes. Drain and let cool slightly.
- Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer to ice water, then peel and chop.
- In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, celery seed, kosher salt, and black pepper until smooth.
- Add the warm potatoes, chopped eggs, celery, onion, and sweet pickle relish to the bowl with the dressing. Gently fold until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving so the flavors can meld.
Notes
- Yukon Gold potatoes are great here because they stay creamy while still holding their shape.
- For the best traditional sweet-tangy Amish-style flavor, don’t skip the sugar.
- Taste before serving and add a little more salt, pepper, or vinegar if needed.
- For an extra creamy potato salad, reserve a few spoonfuls of dressing and fold it in just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amish Potato Salad is usually sweeter and tangier than classic potato salad. The dressing often includes mayonnaise, mustard, vinegar, and sugar, which gives it that creamy yellow dressing and signature sweet-tangy flavor.
Yukon Gold potatoes are my favorite because they’re creamy, buttery, and hold their shape well. Red potatoes are another great option.
