How to Make Amish Potato Salad

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3 pounds medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups mayonnaise
1/2 cup sugar
3 tablespoons prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt

1/2 teaspoon pepper
6 large hard-boiled eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Paprika, optional


Dutch oven: A sturdy, capacious pot is ideal for boiling a big batch of potatoes.

Lidded bowls: This set's covers make salad and other potluck items easy to store and carry. Small bowl for dressing, big bowl for blending ingredients.

Silicone spatula: A big spatula makes mixing easy and cleanup quick.

Step 1: Cook the potatoes

Cover Dutch oven potatoes with water. Simmer. Cover and cook until tender, 10-15 minutes. Transfer to a bowl after draining.

Step 2: Make the dressing

Combine the sugar, mustard, vinegar, salt, and pepper into the mayonnaise in a small bowl.

Drizzle over heated potatoes for optimal dressing absorption. Flip to coat.

Step 3: Add the remaining ingredients

Add the chopped hard-boiled eggs, onion, and celery and stir gently.

Step 4: Chill and serve

Chill for at least two hours in the fridge, covered, to let the flavours to combine. Add paprika and celery leaves, if using.

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