Description
This classic Amish Potato Salad combines tender russet potatoes with a flavorful dressing made from mayonnaise, yellow mustard, apple cider vinegar, and a hint of celery seed. Enhanced by crunchy celery, diced onions, and chopped hard-boiled eggs, it offers a creamy, tangy, and refreshing side dish perfect for picnics, barbecues, or any family gathering.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs russet potatoes, peeled and cubed
- 1 cup celery, finely diced
- 1/2 cup onion, finely diced
- 3 hard-boiled eggs, chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon celery seed
- Salt and black pepper, to taste
Instructions
- Cook the Potatoes: Place potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil and cook for 10–12 minutes until potatoes are fork-tender. Drain well and let cool completely.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and thoroughly combined.
- Combine Ingredients: In a large mixing bowl, mix the cooled potatoes, chopped hard-boiled eggs, finely diced celery, and onion evenly.
- Add Dressing: Pour the prepared dressing over the potato mixture and gently fold it in, ensuring the potatoes remain in chunks and are not mashed.
- Chill Before Serving: Refrigerate the potato salad for at least 1 to 2 hours to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use russet potatoes as they hold their shape well after boiling.
- Make sure potatoes are fully cooled before mixing with the dressing to prevent it from becoming watery.
- Hard-boil eggs ahead of time to save prep time.
- For a tangier flavor, adjust the amount of apple cider vinegar to taste.
- This potato salad can be stored in the refrigerator for up to 3 days.
- Gently fold ingredients to maintain texture and avoid mashing the potatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
