Amish Potato Salad is a deliciously creamy and tangy side dish, often distinguished by its slightly sweet dressing made with a touch of sugar, mustard, and vinegar. Unlike traditional potato salads, the Amish version incorporates hard-boiled eggs and a rich, slightly sweet and tangy dressing that sets it apart. The combination of tender potatoes, eggs, and crisp vegetables results in a satisfying dish that is perfect for picnics, barbecues, or family gatherings. The balance of sweet and tangy flavors will have everyone coming back for seconds!
Ingredients:
- 3 lbs potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 1/2 cup sweet pickles, diced (optional)
For the dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1/4 cup sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
Instructions:
- In a large pot, bring the diced potatoes to a boil in salted water. Cook for 10-12 minutes or until tender, but not mushy. Drain and let them cool.
- In a large mixing bowl, combine the cooked potatoes, chopped hard-boiled eggs, diced onion, celery, and sweet pickles (if using).
- In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, milk, salt, pepper, and celery seed (if using) until smooth and well combined.
- Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
- Cover and refrigerate the potato salad for at least an hour to allow the flavors to meld together.
- Serve chilled, and enjoy as a perfect side dish to your favorite summer meals.
Amish Potato Salad’s unique balance of sweetness and tanginess will add a delightful touch to any gathering!
