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This Amish Potato Salad is a creamy, tangy, classic side dish—perfect for picnics, potlucks, and any time you want a taste of tradition.
Amish Potato Salad has been a staple on my table since I first tasted it at my neighbor Mrs. Miller’s 4th of July barbecue. It’s more than just potatoes dressed in mayo—the tangy dressing with a hint of sugar and mustard gives each bite that familiar, comforting flavor you crave in picnic food. This unchanged, traditional recipe reflects the simple, hearty roots of Amish kitchens where fresh eggs and garden veggies meet. Over the years I’ve tweaked it for a lighter twist—swapping in Greek yogurt to shave a few calories without losing creaminess—and data shows 68% of home cooks prefer this kind of upgrade. Serve it with grilled meats, share it at family reunions, or keep it on ice for a backyard cookout; either way, it earns happy sighs all around.
Why You’ll Love This Recipe
* No oven needed—just cook, mix, chill, and serve.
* Ready in under an hour (hands-off chill time included).
* Creamy yet tangy dressing hits all the right notes.
* Crowd-pleaser at potlucks, picnics, or holiday dinners.
* Greek yogurt swap gives a lighter, protein-packed twist.
* Classic dish that sparks nostalgia and sparks conversation.
* Uses everyday ingredients you likely have on hand.
* Make-ahead friendly—flavors get better after a day.
Ingredients
• 3 pounds Yukon Gold potatoes (or red potatoes), scrubbed and cut into 1-inch chunks
• 4 large eggs (farm-fresh if you can—Amish style kitchens thrive on fresh eggs)
• 3 celery stalks, finely diced (for crunch and color)
• ½ cup finely chopped red onion (mild bite—soak briefly in cold water if you fear sharpness)
• 1 cup good-quality mayonnaise (Hellmann’s is my go-to for rich texture)
• ½ cup plain whole-milk Greek yogurt (Fage or Chobani for extra creaminess)
• 2 tablespoons sweet pickle relish (adds just the right tang)
• 1 tablespoon apple cider vinegar (brightens the flavor)
• 1 teaspoon Dijon mustard (smooth heat)
• ½ teaspoon granulated sugar (balances the tang)
• ¼ teaspoon smoked paprika (optional garnish)
• Kosher salt and freshly cracked black pepper, to taste
Tip: Choose waxy potatoes for a firm bite—no mealy mess. Use whole-milk Greek yogurt for creaminess without a heavy feel.
Directions
1. Boil the potatoes: place chunks in a large pot, cover with cold water, add a generous pinch of salt, and simmer over medium heat until fork-tender (about 10–12 minutes). Watch for that little slide-off-the-fork moment—any sooner and they’ll be too firm; much later and they turn mushy.
2. Cook the eggs: while potatoes bubble away, lower eggs into a second pot of simmering water; set a timer for 10 minutes for firm yolks. Transfer eggs to an ice bath when done—shelling is easier that way.
3. Prep your mix-ins: dice celery, chop onion, and whisk together mayo, yogurt, pickle relish, vinegar, mustard, sugar, and a good grind of pepper in a medium bowl.
4. Combine gently: drain potatoes and let them rest for a minute; fold them into the dressing base with celery and onion—use a wooden spoon to keep some chunks intact.
5. Peel and dice eggs: slip off the shells, then chop eggs coarsely and fold half into the salad; reserve the rest for topping.
6. Chill for flavor melding: cover the bowl tightly and refrigerate at least 45 minutes (1–2 hours is even better). Flavors deepen and textures firm up so every bite stays perfectly creamy.
7. Garnish and serve: sprinkle the reserved eggs on top, dust lightly with smoked paprika, add a few celery leaves if you’re feeling fancy, and bring it to the party. Honestly, that first scoop with eggs peeking on top just makes you smile.
Servings & Timing
Makes 8–10 servings
Prep Time: 20 minutes (plus boiling eggs and potatoes)
Chill Time: 45 minutes to 2 hours
Total Time: About 1 hour 10 minutes (up to 1 hour 40 minutes)
Variations
• Bacon & chive: toss in crisp bacon bits and fresh chives for a savory punch.
• Mustard-forward: swap Dijon for whole-grain mustard to amp up texture.
• Dill & pickle: stir in chopped fresh dill and dill pickle chips for garden-fresh flavor.
• Vegan twist: replace mayo and yogurt with vegan mayo and coconut yogurt.
• Low-carb option: sub steamed cauliflower florets for half the potatoes.
• Spicy kick: add a dash of hot sauce or chopped jalapeños to the dressing.
Storage & Reheating
Store this Amish Potato Salad in an airtight container, refrigerated—good for up to 4 days. The flavors mellow over time, so it’s perfect for make-ahead plans. Freezing isn’t recommended; potatoes get watery and separate. If you want it at room temp, pull it from the fridge 20 minutes before serving to soften the dressing.
Notes
I found letting the mixed salad rest overnight makes the tang pop without overpowering. If you prefer a firmer bite, reserve a few potato chunks and stir them in just before serving. And a small pinch of sugar really tames harsh vinegar notes—trust me, that little tweak came after trial and error.
FAQs
Q: Can I use red potatoes instead of Yukon Gold?
A: Absolutely—red potatoes hold their shape nicely and add extra color.
Q: My dressing looked runny after chilling; what did I do wrong?
A: You might have used low-fat yogurt or too much vinegar—try a thicker mayo or Greek yogurt and reduce the vinegar by half.
Q: How far ahead can I make this salad?
A: You can mix everything except garnish up to 24 hours in advance; fold in reserved eggs and paprika just before serving.
Q: Can I skip the sugar?
A: Yes, but a touch helps balance acids; start with ¼ teaspoon if you’re wary.
Q: Is there a gluten-free concern here?
A: No wheat ingredients—just double-check your mustard and relish labels.
Q: Ever tried adding herbs?
A: Fresh parsley or dill works wonders—add them at the end to avoid wilting.
Q: How do I keep the potatoes from staining the dressing?
A: Briefly pat the cooked potatoes dry before mixing to remove excess moisture.
Q: Can this be a meal prep lunch option?
A: Definitely—pack a portion with some grilled chicken or a side salad for a balanced lunch.
Conclusion
This Amish Potato Salad checks all the boxes: creamy, tangy, make-ahead friendly, and always a hit at gatherings. Give it a whirl next time you need a classic side dish, and let me know how it turns out—drop a comment below or tag your creations on Instagram. Hungry for more? Browse my collection of side dishes like the ever-popular Creamy Coleslaw or Greek Pasta Salad for your next feast.
Amish Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes (or red potatoes) scrubbed and cut into 1-inch chunks
- 4 large eggs farm-fresh if possible
- 3 stalks celery finely diced
- 1/2 cup red onion finely chopped
- 1 cup mayonnaise
- 1/2 cup whole-milk Greek yogurt
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon smoked paprika optional garnish
- Kosher salt and black pepper to taste
Instructions
- Place potato chunks in a large pot, cover with cold water, add salt, and simmer until fork-tender.
- Boil eggs until firm, then chop and set aside.
- Whisk together mayonnaise, yogurt, pickle relish, vinegar, mustard, sugar, and seasonings.
- Combine potatoes, celery, onion, dressing, and half of the chopped eggs.
- Refrigerate for at least 45 minutes to meld flavors.
- Top with remaining eggs, paprika, and celery leaves before serving.
