Directions
Step 1: Cook the potatoes
Place the potatoes in a Dutch oven, and add water to cover. Bring the water to a boil. Reduce the heat and cook, uncovered, for 10 to 15 minutes or until tender. Drain the potatoes, and transfer them to a large bowl.
Editor’s Tip: Do not rinse the potatoes after draining them. Rinsing removes all the excess starches, often leading to a watery potato salad.
Step 2: Make the dressing
In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt and pepper.
Step 3: Mix the potato salad
Drizzle the dressing over the potatoes and toss to coat.
Gently stir in the eggs, onion and celery.
Editor’s Tip: It’s OK to toss the potatoes with the dressing while they’re still slightly warm. In fact, we usually recommend it because warm potatoes absorb the dressing better than cold potatoes. Just don’t toss them together while the potatoes are piping hot or the mayonnaise can separate.
Step 4: Chill the potato salad
Cover the potato salad and refrigerate until chilled, two to three hours. If desired, sprinkle with paprika and celery leaves.
Can you make Amish potato salad in advance?
Making potato salad recipes in advance is a wonderful idea. You could serve the potato salad as soon as it’s chilled, but it will taste better if it’s prepared a day in advance. Letting the ingredients sit together overnight allows the flavors to meld and deepen.
Can you freeze Amish potato salad?
While you can technically freeze potato salad, we don’t recommend it. The mayonnaise in the creamy dressing could separate in the freezer, giving the potato salad an odd look and texture when thawed.
Amish Potato Salad Tips
What potatoes work best for Amish potato salad?
Yukon Gold potatoes are our favorite choice for an Amish potato salad recipe. This type of potato is low in starch, so it will hold its shape better in the salad. Feel free to substitute any other type of waxy potatoes, like fingerling potatoes or the red potatoes we use in authentic German potato salad.
You could use starchy potatoes (like russet potatoes) to make potato salad, but take care not to overcook the potatoes. These potatoes will soak in more flavors than waxy potatoes, but they’re also more delicate. They will fall apart if they’re overcooked or mixed vigorously.
What is the best way to cook potatoes for potato salad?
We like to boil potatoes for potato salad. Start the potatoes in cold water—adding potatoes to boiling water can create hard potatoes that are soft on the outside but raw on the inside. Then, drain the potatoes but do not rinse them. The starches will bind to the fats in the dressing and create a luscious, thick mixture. It is important to let the potatoes steam for a few minutes before mixing them with the dressing. Any excess water can cause the dressing to be thin and watery.
Ingredients
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 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Paprika, optional
Directions
1
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
2
In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.
Nutrition Facts
3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.
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