Description

This classic Amish Potato Salad features tender russet potatoes, hard-boiled eggs, diced celery, and onions all tossed in a creamy, tangy dressing made with mayonnaise, yellow mustard, apple cider vinegar, and a hint of sweetness from granulated sugar. Perfectly seasoned with celery seed, salt, and pepper, this refreshing salad is a delicious side dish ideal for picnics, barbecues, or family gatherings.

Ingredients

Scale

Potatoes and Vegetables

2 lbs russet potatoes, peeled and cubed
3 hard-boiled eggs, chopped
1 cup celery, finely diced
1/2 cup onion, finely diced

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

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Instructions

Cook the Potatoes: Place peeled and cubed russet potatoes in a large pot and cover them with cold water. Add a pinch of salt, then bring the water to a boil. Cook the potatoes for 10 to 12 minutes or until they are fork-tender. Drain the potatoes thoroughly and allow them to cool completely.
Prepare the Dressing: In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the mixture is smooth and fully combined.
Combine Salad Ingredients: In a large mixing bowl, add the cooled potatoes, chopped hard-boiled eggs, diced celery, and diced onion. Gently mix these ingredients together.
Add the Dressing: Pour the prepared dressing over the potato mixture. Carefully fold the dressing in to coat the potatoes and other ingredients evenly, being careful not to break up the potatoes.
Chill Before Serving: Cover and refrigerate the salad for at least 1 to 2 hours before serving. This allows the flavors to meld beautifully and results in a deliciously refreshing potato salad.

Notes

For best results, refrigerate the salad for a few hours or overnight to develop flavor.
You can substitute yellow mustard with Dijon mustard for a slightly different tang.
Use medium to large russet potatoes for an ideal texture; waxy potatoes will be too firm.
Adjust sugar and vinegar amounts to your taste for sweetness or tanginess.
To make ahead, prepare the salad up to 24 hours in advance and keep refrigerated.