Amish Potato Salad
Amish Potato Salad is a sweet and tangy chilled side dish made with tender potatoes and a creamy dressing, perfect for potlucks, cookouts, and family meals.
Servings 6
Calories 468kcal
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 4 large eggs
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 celery stalks, finely diced
- ½ small onion, finely diced
- ¼ cup sweet pickle relish (can use dill pickle relish)
Instructions
- Add 2 pounds russet potatoes, peeled and diced to a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook for 10-15 minutes or until fork-tender. Drain the potatoes and set aside.
- Place 4 large eggs in a small saucepan and cover them with cold water. Bring the eggs to a boil over high heat. Once they reach a boil, cover the saucepan and turn off the heat, allowing the eggs to sit in the hot water for 10 minutes. Transfer the eggs to a bowl filled with ice water. Let them sit in the water for 5 minutes. Peel and dice the eggs.
- In a large mixing bowl, combine the 1 cup mayonnaise, 1/4 cup granulated sugar, 2 Tablespoons apple cider vinegar, 1 Tablespoon yellow mustard, 1 teaspoon salt, and 1 teaspoon pepper. Stir in the potatoes, hard-boiled eggs, 4 celery stalks, finely diced, 1/2 small onion, finely diced, and ¼ cup sweet pickle relish.
- Cover the bowl and refrigerate for at least 1 hour before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 468kcal | Carbohydrates: 41g | Protein: 8g | Fat: 31g | Sodium: 787mg | Fiber: 2g | Sugar: 13g
