Go Back
–+ servings
Amish potato salad in a blue and white serving bowl with a gold serving spoon
Print Recipe
No ratings yet

Amish Potato Salad Recipe

This Amish Potato Salad is creamy, sweet, tangy, and loaded with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, onion, and sweet pickle relish. It’s the perfect make-ahead potato salad recipe for picnics, potlucks, parties, and summer cookouts.
Prep Time20 minutes
Cook Time25 minutes
Chilling Time2 hours
Course: Salad, Side Dish
Cuisine: American, amish
Servings: 8
Author: Kellie
Cost: $10

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

Calories: 426kcal | Carbohydrates: 39g | Protein: 7g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 625mg | Potassium: 709mg | Fiber: 4g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 2mg