Amish-Style Potato Salad Recipe
Almost everybody has tried potato salad, and most people like to serve it at potlucks, or as a side at a barbecues. If you are looking for something slightly offbeat, Amish-style potato salad may be right up your alley, and there's no doubt that it is going to be a crowd-pleaser. Amish-style potato salad is different from its traditional counterpart because it's slightly sweeter, and has vinegar in the mayonnaise-based dressing, making it both tangy and sweet.
Recipe developer Erin Johnson came up with this delicious recipe that will change the way you make your potato salad. "This is a delicious take on potato salad, and is perfect for your next burger night," Johnson raves. "My addition of sweet pickle juice adds just the right amount of 'tang' to kick the flavor up, and makes this even better."
Keep reading to find out how to make this killer Amish-style potato salad.
Gather the ingredients for this Amish-style potato salad
This recipe requires a few ingredients, such as Yukon gold potatoes, mayonnaise, yellow mustard, vinegar, salt, pepper, celery seed, turmeric, paprika, sugar, yellow onion, celery, sweet pickles, and hard-boiled eggs. You can also use sweet pickle relish as a substitute for sweet pickles.
Once you have those items, you can make this Amish-style potato salad.
Cook the potatoes, and make the sauce
First wash, peel, and dice the potatoes into bite-sized cubes. Then, add the potatoes to a large pot of water and boil for about 10 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes, and spread them onto a baking sheet to let them cool. "I like to put the potatoes on the baking sheet, and throw it into the freezer to cool the potatoes down as quickly as possible," Johnson recommends.
While the potatoes cool, combine the mayo, mustard, vinegar, salt, pepper, celery seed, turmeric, and paprika in a bowl. Then, stir in the sugar. "Amish potato is known for being sweeter than traditional potato salad. I recommend starting with a ¼ cup of sugar in the dressing, and working your way up to a ½ cup based on your taste preferences," Johnson notes.
Add the dressing to the potatoes and other veggies
When the potatoes have finished cooling, combine them with the diced onion, diced celery, and diced sweet pickles with some of the pickling juice. Then, drizzle a little bit of the dressing into the potato mixture at a time, until you have reached your desired potato salad consistency.
"How much of the dressing you want on your potato salad is a matter of personal preference, which is why I add it to the potatoes, not the other way around. Start with about a ¼ of the dressing and stir," Johnson notes. "Continue until you reach the perfect amount for you."
Add the hard-boiled eggs and serve
Finally, gently mixed in the hard-boiled eggs until everything is incorporated. Pop it into the fridge to chill, and add more paprika if desired when serving. "While you can serve this right away, the potato salad gets better the longer you let it sit in the fridge," Johnson notes. "I recommend making it the day before you intend to serve it."
And if you happen to have some leftovers, be sure to save it for a rainy day. "This will keep in the fridge for up to 4 days," Johnson notes.
We hope you love this dish as much as we do!
- 3 pounds Yukon gold potatoes, peeled and diced
- 1 cup mayonnaise
- ¼ cup yellow mustard
- 2 tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- ¼ teaspoon tumeric
- ¼ teaspoon paprika
- ½ cup sugar
- ½ cup yellow onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup sweet pickles, diced with juice, or sweet pickle relish
- 5 hard-boiled eggs, roughly chopped
- Paprika, to garnish
- Place the cut potatoes into a large pot with water, and boil for 10 to 15 minutes until fork-tender.
- When the potatoes are cooked, spread onto a baking sheet, and cool in the freezer.
- While the potatoes are cooling, mix together the mayo, mustard, vinegar, and all the seasonings. Then, stir in a ¼ to ½ cup of sugar based on taste preferences.
- Once the potatoes are cool, mix with the onion, celery, and sweet pickles.
- Gradually pour the dressing over the potato salad mixture, until it reaches your preferred consistency.
- Gently fold in the hard-boiled eggs, and serve with additional paprika, if desired. Refrigerate until ready to serve.
| Calories per Serving | 436 |
| Total Fat | 25.4 g |
| Saturated Fat | 4.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 104.5 mg |
| Total Carbohydrates | 46.2 g |
| Dietary Fiber | 4.5 g |
| Total Sugars | 16.1 g |
| Sodium | 448.8 mg |
| Protein | 7.1 g |
