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.
Ingredients
- 6 cups of cubed uncooked potatoes ½ inch cubes
- ⅓ cup onion finely chopped
- ⅓ 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
Instructions
- 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.
- 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.
- In a small bowl, whisk together the mayo, apple cider vinegar, sugar, celery seed and salt.
- 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.
Notes
- 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.