Homemade Amish Potato Salad: Your Essential Sweet & Tangy Picnic Side

Elevate your picnic and potluck game with this incredibly delicious sweet and creamy Amish Potato Salad! Forget store-bought versions; this homemade recipe boasts a uniquely flavorful dressing made from real mayonnaise, tangy mustard, a touch of vinegar, balanced sugar, and a hint of smoky paprika. It’s a side dish that promises to be the star of any gathering, offering a taste that truly surpasses even the most popular deli varieties.

While I absolutely adore my current life in Pittsburgh, there are a few simple pleasures from my days living in the countryside that I genuinely miss. One of the most significant, beyond the bliss of less traffic and the absence of winding behind slow trucks on back roads, is the unparalleled experience of visiting local Mennonite and Amish markets.

These markets were true culinary havens. I could easily name at least five within a short drive that offered an incredible array of authentic Amish foods. In stark contrast, finding anything comparable in Pittsburgh has been a struggle. My heart yearns for those buttery Amish pretzels – imagine Auntie Anne’s, but a million times softer, richer, and utterly irresistible. I long for those pillowy Amish doughnuts, especially the ones generously stuffed with sweet, creamy peanut butter filling.

Though I can still occasionally find fresh Amish doughnuts when an Amish family sets up their tent near my parents’ home once a month, a peanut butter glazed doughnut, while delicious, simply doesn’t compare to the decadent delight of a peanut butter cream-filled one. But beyond the pastries, I deeply miss the authentic Amish side dishes, particularly the Amish Macaroni Salad, creamy potato salad, and crisp coleslaw.

As much as I cherish the process of cooking everything from scratch, there were times, especially when my family visited for an entire weekend (Friday night through Sunday night), that I needed a little extra help with dinner preparations. Our days were often packed with activities, leaving little time to whip up elaborate meals, especially dishes like homemade potato salad that truly benefit from chilling for hours before serving. No one wants to wait until 7 PM for a side dish when dinner was ready two hours earlier!

These convenient, yet undeniably authentic, sides from the Amish markets were lifesavers. They were technically “homemade” – just not by me – and we had absolutely no qualms devouring a pound (or more!) of that deliciousness. Now, with picnic and barbecue season in full swing, my craving for that distinct sweet and tangy Amish Potato Salad has returned with a vengeance.

This particular potato salad recipe is a delightful twist on the classic, featuring a mayonnaise-based dressing elevated with the vibrant additions of yellow mustard, a good splash of white vinegar, a hint of sugar, and a touch of smoked paprika. The result is a potato salad that’s notably sweeter than many traditional versions, but the mustard and vinegar work harmoniously to provide a crucial tangy balance, ensuring it’s never cloyingly sweet but perfectly refreshing. Growing up, I wasn’t a huge enthusiast of mayo-heavy salads, but the introduction of mustard in this style completely transformed my opinion.

While you might occasionally spot “Amish potato salad” at a supermarket deli, making your own at home is remarkably simple and, in my opinion, far superior. The process is straightforward: perfectly cook your potatoes, whisk together the vibrant dressing, toss everything together, and voilà! You’ve got an amazing side. And because potato salad often yields large quantities, this recipe is designed as a small batch, typically making about 4 servings, perfect for a family meal or a modest gathering.

Prepare this incredible Amish Potato Salad recipe for your next summer picnic, family barbecue, or potluck, and I guarantee it will be the undisputed star among your side dishes. Its unique flavor profile and creamy texture are simply irresistible.

What Makes Amish Potato Salad Different?

When I introduce this recipe to friends, the most common question I hear is, “What’s the real difference between Amish potato salad and regular potato salad?” Both varieties typically feature tender potatoes, finely chopped hard-boiled eggs, and a rich, creamy mayonnaise-based dressing. However, the distinct character of Amish potato salad lies squarely in its dressing, which is renowned for its delightful balance of sweet and tangy flavors.

The key ingredients for an authentic Amish potato salad dressing include real mayonnaise (and I stress *real* mayonnaise, not Miracle Whip), classic yellow mustard, distilled white vinegar, granulated sugar, and a touch of smoked paprika. The combination creates a dressing that is both vibrant and deeply satisfying.

It’s important to clarify my preference: I am a firm believer in real mayonnaise. Miracle Whip, while a popular salad dressing, contains less vegetable oil and a higher sugar content, meaning it doesn’t meet the legal definition to be labeled as “mayonnaise” in the United States. Its flavor profile is significantly sweeter and tangier due to added spices and high-fructose corn syrup. While you certainly *can* use Miracle Whip if that’s your preference, be aware that it will alter the sweetness and tanginess of the dressing. You may need to adjust the amount of sugar and vinegar to achieve your desired balance. For the best, most authentic flavor, I highly recommend sticking with a good quality, real mayonnaise.

If you’re not a fan of mayonnaise altogether, don’t worry! There are plenty of fantastic potato salad options out there. You might enjoy my Italian Potato Salad, which is completely mayo-free, or my smoky BBQ Potato Salad for a different flavor profile.

Choosing the Best Potatoes for Potato Salad

For my Amish potato salad recipe, I typically opt for russet potatoes. These starchy potatoes are fantastic because their texture allows them to readily absorb the creamy, flavorful dressing, ensuring every bite is infused with taste. However, their high starch content also means they can become crumbly or fall apart if overcooked. It’s crucial to be extra attentive and careful not to boil them for too long to maintain their structure.

While russets are a great choice, other potato varieties can also work wonderfully, depending on the texture you prefer:

• Yukon Gold Potatoes: These are a popular choice for potato salad due to their creamy texture and slightly waxy consistency. They hold their shape better than russets but still absorb dressing beautifully.
• Red Potatoes: For a potato salad with a firmer bite and vibrant color, red potatoes are excellent. Their waxy texture ensures they maintain their shape even after cooking, making them ideal if you prefer distinct potato chunks.

Peeling the potatoes is entirely optional and comes down to personal preference. Some people enjoy the rustic look and added fiber of unpeeled potatoes, especially with red or Yukon Gold varieties. Personally, I always peel my potatoes for potato salad, as I find it contributes to a smoother, more uniform texture that pairs perfectly with the creamy Amish dressing.

How To Make The Best Amish Potato Salad

Crafting the perfect Amish Potato Salad at home is surprisingly straightforward, but a few key techniques will ensure a fantastic result. Let’s break down the process step-by-step:

1. Cook the Potatoes to Perfection

The first and most crucial step is properly cooking your potatoes. The best method for achieving perfectly tender-but-firm potato cubes is to place them in a large pot, cover them completely with cold water, add a generous pinch of salt (this seasons the potatoes from the inside out), and then bring the water slowly to a boil. Starting with cold water ensures that the potatoes cook evenly from the outside in. If you were to drop them directly into boiling water, like pasta, the exterior would cook much faster and become mushy by the time the center is tender.

Once the water reaches a rolling boil, immediately reduce the heat to a gentle simmer. Potatoes are delicate, and continued vigorous boiling will cause them to bash against each other, leading to disintegration and a mushy texture. Simmering allows them to cook gently until they are just fork-tender, typically around 5-8 minutes after boiling begins.

2. Prepare the Dressing and Vegetables

While your potatoes are gently simmering, use this time efficiently to prepare the other components. In a large mixing bowl, whisk together all the ingredients for your sweet and tangy dressing: mayonnaise, yellow mustard, white distilled vinegar, sugar, smoked paprika, and salt. Whisk until completely smooth and well combined. Then, prep your vegetables: chop your hard-boiled eggs, grate your carrot, chop the celery, and dice the onion. By the time your potatoes are ready, everything else will be prepped and waiting, making assembly a breeze. This recipe is also an excellent way to utilize any leftover hard-boiled eggs you might have from Easter dinner or meal prep!

3. Cool and Dry the Potatoes

Once the potatoes are fork-tender, drain them thoroughly and rinse them under cold water. Rinsing serves two important purposes: it immediately halts the cooking process, preventing them from becoming overcooked and mushy, and it rapidly cools them down. After rinsing, spread the potato cubes in a single layer on a baking sheet or clean kitchen towel to allow them to dry completely for about 15 minutes. It’s essential that the potatoes are cool and dry before mixing them with the dressing. If the potatoes are too hot or wet, the mayonnaise-based dressing will “break” or “melt,” resulting in an oily, unappealing texture rather than a creamy coating.

4. Assemble and Chill for Flavor Development

Once the potatoes are cool and dry, add them to the large bowl with your prepared dressing. Add the chopped hard-boiled eggs, grated carrots, chopped celery, and diced onion. Gently fold all the ingredients together until the potatoes and vegetables are thoroughly coated with the creamy dressing. Be careful not to overmix, as this can break down the delicate potato cubes.

Finally, cover the bowl tightly and refrigerate your Amish Potato Salad. While you can serve it after chilling for at least 1 hour (if you’re in a hurry), I highly recommend refrigerating it for a minimum of 24 hours. This extended chill time allows the flavors to meld, deepen, and truly develop, transforming a good potato salad into an absolutely outstanding one. The waiting is the hardest part, but it’s well worth it for the superior taste!

Can You Make Potato Salad the Day Before?

Absolutely, making potato salad a day or two before serving is not only possible but highly recommended! As mentioned, allowing the potato salad to chill in the refrigerator for at least 24 hours significantly enhances its flavor profile. The time in the fridge gives all those sweet, tangy, and savory notes from the dressing a chance to thoroughly penetrate the potatoes and vegetables, creating a much richer and more harmonious taste experience.

When properly stored in an airtight container in the refrigerator, homemade Amish potato salad can safely last for about 3-4 days. It’s crucial to adhere to food safety guidelines: do not leave the potato salad sitting out at room temperature for more than two hours, especially on warm days. Always keep it chilled until just before serving to maintain its freshness, taste, and safety.

What Can I Serve With This Creamy Potato Salad?

Planning a cookout, barbecue, or a delightful picnic? This sweet and tangy Amish Potato Salad pairs perfectly with a wide array of classic summer dishes. Here are some fantastic recipes that complement its creamy texture and vibrant flavors, creating a truly memorable meal:

• Caesar Pasta Salad – It feels like every successful picnic needs both macaroni and potato salad. This delightful pasta salad is made with a rich, homemade Caesar dressing.
• BLT Pasta Salad – A classic combination of crispy bacon, ripe tomatoes, and creamy ranch dressing transformed into a refreshing pasta salad.
• Antipasto Pasta Salad – Turn your favorite Italian appetizer into a satisfying and colorful pasta salad, packed with olives, cheese, and cured meats.
• The Pittsburger – When pasta salad is on the menu, burgers are usually close behind. This iconic Pittsburgh-style hamburger, piled high with fries and coleslaw, is a hearty and delicious main course.
• Avocado Burgers – A slightly healthier, yet equally satisfying, burger option featuring creamy avocado for an added touch of freshness.
• BBQ Bacon Burgers – Indulge in a sweet and tangy cheeseburger loaded with crispy bacon, crunchy onion rings, and a generous slathering of BBQ sauce.
• Pesto Burgers – A refreshing turkey burger bursting with the vibrant flavors of basil pesto, melted mozzarella, and juicy tomatoes.
• Teriyaki Turkey Burgers – A sweet and savory turkey burger featuring a delicious teriyaki glaze and a slice of grilled pineapple for a tropical twist.
• Greek Portobello Mushroom Burgers – For your vegetarian guests or simply a meatless option, these flavorful Portobello mushroom burgers are a fantastic choice for any cookout.

What To Do With Leftover Potatoes

Since it’s often more economical to purchase a 5-pound bag of potatoes, you might find yourself with extra after making your Amish Potato Salad. Don’t let them go to waste! You can easily transform those leftover potatoes into other delicious snacks. Try making my crispy Homemade Salt and Vinegar Potato Chips or my flavorful Homemade BBQ Chips for a delightful treat.

Amish Potato Salad

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
25 minutes

Chill Time:
1 hour

Total Time:
1 hour 55 minutes

This sweet and creamy Amish Potato Salad is similar to beloved deli versions, featuring a wonderfully tangy dressing made from real mayonnaise, zesty mustard, a splash of vinegar, a hint of sugar, and a warming touch of smoked paprika.

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 medium potatoes)
• 1/2 cup real mayonnaise*
• 2 tablespoons yellow mustard
• 2 tablespoons white distilled vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon smoked paprika, plus extra for dusting
• 1/2 teaspoon salt (preferably kosher)
• 2 hard-boiled eggs, chopped
• 1 carrot, peeled and grated
• 1 rib celery, finely chopped
• 1/4 cup diced white or yellow onion

Instructions

1. Add the potato cubes and a generous handful of salt to a large pot. Cover them completely with cold water. Bring to a boil over high heat.
2. Once the water is boiling, reduce the heat to a gentle simmer and cook until the potatoes are just fork-tender, about 5-8 minutes. Be careful not to overcook. Drain the potatoes thoroughly and rinse them under cold water to stop the cooking process and cool them down. Spread them in a single layer onto a baking sheet or clean kitchen towel to dry for about 15 minutes. Ensure they are cool and dry.
3. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white distilled vinegar, granulated sugar, smoked paprika, and salt until the dressing is smooth and well combined.
4. Add the cooled potatoes, chopped hard-boiled eggs, grated carrots, finely chopped celery, and diced onion to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated with the creamy dressing.
5. Cover the bowl tightly and refrigerate for at least 1 hour, or until thoroughly chilled. For the best flavor development, chilling for 24 hours is highly recommended. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• *I highly recommend using real, full-fat mayonnaise for the best flavor and texture in this recipe. If you prefer the taste of Miracle Whip, you can use it, but please note that Miracle Whip is inherently sweeter and tangier than mayonnaise, so you may need to taste the dressing and adjust the amount of added sugar and vinegar accordingly.
• Enjoyed this recipe? You’ll love my other authentic Amish-inspired sides like Amish Macaroni Salad and my classic Italian Potato Salad.
• Got more potatoes to use from your 5-pound bag? Don’t miss out on my other delicious potato recipes!

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Originally published June 15, 2015

Whether you’re recreating a cherished memory of country markets or simply searching for an exceptional potato salad recipe, this homemade Amish Potato Salad is sure to deliver. Its perfect balance of sweet and tangy, combined with a wonderfully creamy texture, makes it an unforgettable addition to any meal. Give it a try, and prepare to delight your taste buds!