Amish Potato Salad
This Amish Potato Salad is a creamy, tangy, classic side dish—perfect for picnics, potlucks, and any time you want a taste of tradition.
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.
Notes
Choose waxy potatoes for firmer texture. Use whole-milk yogurt for creaminess. Letting the salad rest overnight enhances the flavors.
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