Amish Potato Salad

If you’re looking for the best BBQ side dish, this Amish Potato Salad Recipe is a winner! Everyone loves this simple potato salad with hard-boiled eggs, onions, and celery dressed with a sweet and tangy yellow mustard and mayo dressing.

a bowl of amish potato salad with eggs and celery on a counter next to a wooden spoon.

Why This Amish Potato Salad Recipe is So Good

  • It’s extra tasty! Amish potato salad is different than other recipes because the dressing is made with mustard. This gives it a lovely yellow color, and a tangy flavor. The sauce also includes sugar, vinegar, mayo, and celery seed.
  • Simple to Make. If you can boil water, you can make potato salad! This recipe is a combination of easy-to-find ingredients, put together in the most delicious way.
  • Easy to customize. This recipe can be vegan! Use vegan mayo, and leave out the eggs. Add a bit of extra celery and you’re golden. You can also add other ingredients that you enjoy such as green onion, bell peppers, or fresh herbs.

You might like to make Amish Friendship Bread too!

Tips and Tricks for Making Amish Potato Salad

  • Choose waxy potatoes. Yukon gold is my go-to when making potato salad. They hold their shape well and have great flavor. Red potatoes work well too.
  • I like to cook the potatoes for salad the night before. This way, they have plenty of time to cool down in the fridge before adding the dressing.
  • Don’t add the dressing to warm potatoes. This is a common potato salad mistake. If you don’t chill the potatoes first, the sauce will soak into them rather than coating the outside.
  • Whole celery seed adds a peppery flavor to the dressing, and a bit of crunch!
  • If you like, cook a couple of extra eggs, and slice them thinly to cover the top of the salad. That’s how my mom always did it!
  • A dusting of paprika gives this otherwise monotone salad a bit of color. It’s optional, but I highly recommend it.
  • Keep refrigerated. Because this salad has mayonnaise, you can’t leave it out for very long. Keep it in the fridge until just before serving. Put it away promptly when people are done eating.
closeup view of a bowl of amish potato salad.

What to Serve With Amish Potato Salad

Having a BBQ? Amish potato salad goes perfectly with all of your favorite grilled meals.

Try potato salad with Air Fryer Ribs, all types of Burgers, and some delicious smoked corn on the cob.

More Easy Side Dish Recipes

Amish Potato Salad

closeup view of a bowl of amish potato salad.
A classic, simple Amish Potato Salad with hard-boiled eggs, onions, and celery dressed with a sweet and tangy yellow mustard and mayo dressing.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 8 Servings


  • 6 cups of cubed uncooked potatoes ½ inch cubes
  • cup onion finely chopped
  • cup celery finely chopped
  • 2 hard boiled eggs finely chopped
  • ½ cup mayo
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon celery seed
  • ½ teaspoon salt
  • Paprika optional for a dusting garnish


  • Wash the outside of the potatoes, then peel and dice them nto ½ inch cubes. Boil potatoes for 8-10 minutes, or until a fork can easily pierce the potatoes. Drain, and chill the potatoes in the refrigerator for at least an hour, or overnight.
    a white bowl filled with cooked cubed potatoes
  • When you are ready to make your Amish Potato Salad put the cold cooked potatoes into a large bowl. Add the finely chopped onion, celery, and egg.
    a white bowl of diced potatoes, chopped eggs, and chopped celery
  • In a small bowl, whisk together the mayo, apple cider vinegar, sugar, celery seed and salt.
    amish potato salad dressing, mixed in a white bowl.
  • Pour the dressing over the potato mixture and stir well to combine. Chill for at least 1 hour. Garnish with a dusting of paprika if desired.
    Dressing being poured over potato salad.


  • Store in the refrigerator for up to 5 days.
  • Be sure to keep potato salad refrigerated until ready to serve, and don't allow it to sit out at room temperature or in the heat for more time than is absolutely necessary.
  • You must chill the potatoes before adding the dressing. Warm potatoes will absorb the sauce. I like to cook the potatoes the day before and chill them in the fridge overnight.

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