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Amish Potato Salad

A hearty and comforting salad featuring boiled potatoes, hard-boiled eggs, and a creamy dressing, perfect for potlucks and family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 5 medium Potatoes Use waxy potatoes like Yukon Gold for the best texture.
  • 4 large Hard-boiled eggs Can be replaced with silken tofu for a vegan option.
  • 1 cup Celery, chopped Feel free to substitute with bell peppers for added sweetness.
  • 1 cup Mayonnaise Greek yogurt is a healthier alternative that still delivers creaminess.
  • to taste Salt Sea salt can offer a more nuanced taste.
  • to taste Pepper Consider smoked paprika for a different flavor profile.
  • 2 tablespoons Mustard Apple cider vinegar can be used for a tangy twist.
  • 1 tablespoon Sugar Coconut sugar offers a more natural sweetness.
  • 1 small Onion, diced Green onions can be a milder substitute.

Method
 

Preparation
  1. Boil the potatoes until tender. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Let cool before chopping into bite-sized pieces.
  2. Chop the hard-boiled eggs and celery. While the potatoes cool, peel and chop the hard-boiled eggs and finely dice the celery. Set aside.
  3. Combine the potatoes, eggs, celery, and onion in a large bowl. Gently fold in the chopped ingredients, allowing the potatoes to retain their shape.
  4. Prepare the dressing. In a separate bowl, mix mayonnaise, mustard, sugar, salt, and pepper until smooth. This dressing will bring all the flavors together beautifully.
  5. Pour dressing over potato mixture. Add the dressing to the potato blend and stir gently until everything is well coated.
  6. Chill in the refrigerator before serving. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least one hour before serving.

Notes

Allowing the salad to sit enhances the taste as the flavors meld together. Store leftovers in an airtight container in the refrigerator for 3-5 days.