Home Recipes Amish Potato Salad (Old-Fashioned Recipe)

Amish Potato Salad (Old-Fashioned Recipe)

Guarantee the success of your next summer party or picnic with this sensational Amish potato salad

Loaded with starchy potatoes, hard-boiled eggs, and a richer-than-rich dressing, it’s ridiculously creamy and decadent.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
Amish Potato Salad Recipe

Celery, onions, and carrots add another layer of flavor to the salad, but frankly speaking, this dish is predominantly rich and savory.

Served chilled, this side dish goes great with classic cookout mainstays, such as barbecues, burgers, and steaks.

If you want to impress your party guests, this Amish potato salad recipe must be present.

What Is Amish Potato Salad?

Just like regular potato salad, Amish potato salad is a delectable dish made of potatoes, hard-boiled eggs, and a creamy dressing.

What sets it apart is that its dressing has a deeper flavor. It’s made with a combination of eggs, vinegar, milk, mustard, mayonnaise, and butter.

It’s slightly sweeter, tangier, and has a more complex flavor than classic potato salad dressing, which is usually just mayonnaise.

Amish Potato Salad Ingredients

Ingredients

  • Potatoes – The star of the dish. Pick from my top 3 potato varieties for Amish potato salad.
  • Eggs – An essential element to the dressing. Aside from binding the ingredients together, it also helps give the dressing a smooth and creamy consistency.
  • Cornstarch – The ingredient responsible for thickening the dressing.
  • Salt – A little bit of seasoning goes a long way.
  • Apple Cider Vinegar – It adds just a subtle tartness to the dressing, providing a nice contrast to its richness.
  • Milk – For an incredibly rich and creamy dressing.
  • Yellow Mustard – Adds subtle tanginess to the dressing.
  • Butter – Adds shine and even more richness to the dressing.
  • Mayonnaise – Also adds extra creaminess and richness to the dressing.
  • Onion, Celery, Carrots – Mix-ins offer flavor and color to the salad.
  • Celery Seed – For flavor.
  • Hard-Boiled Eggs – Another element that provides creaminess and richness galore! They’re also what gives the salad its signature yellow hue.
Amish Potato Salad Topped With Freshly Sliced Celery

The Best Potato for Amish Potato Salad

You’ll want to use potatoes that are starchy because they do a fine job at absorbing the salad.

They should also be firm enough that they won’t fall apart when you toss them with the rest of the ingredients.

That said, the perfect candidates for Amish potato salad are russet potatoes and Yukon Golds. 

Coming in at third place are red baby potatoes. They’re waxy and able to keep their shape when boiled.

I also like that their skins are soft enough that I don’t need to peel them. 

Plus, because of their size, they’ll cook faster.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
Creamy Amish Potato Salad Served in a White Bowl

How Do You Make Amish Potato Salad?

1. Boil the potatoes. Place them in a large pot and fill it up with enough water to cover the spuds.

Season the water with 1 tablespoon of salt. Cook the potatoes until they’re fork-tender and drain. Set them aside to cool slightly.

It’s your call whether you want to peel the potatoes or not. I usually peel mine if I’m using either Yukon Golds or russets.

For red potatoes, though, it’s not necessary as their skins are already very tender.

2. While the potatoes are cooling, boil the eggs and chop them up.

3. Make the dressing. Combine eggs, sugar, cornstarch, and salt in a saucepan.

Add in the vinegar, milk, and mustard. Cook and stir until the sauce thickens.

Turn off the heat and mix in the butter.

Let it cool completely. It’ll be faster if you chill it in the fridge. Once cool, mix in the mayo.

You won’t want to add the mayo while the dressing is still hot because it may cause the oil in the mayo to separate. 

4. Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.

5. Slice the potatoes and combine the salad mix-ins. Once the spuds are cool enough to handle, cut them up into bite-sized chunks.

Toss them with the onions, celery carrots, and hard-boiled eggs.

6. Toss in the dressing and allow the salad to cool. Potato salad tastes better the longer it chills, so try to let it rest in the fridge for 24 hours.

If you can’t wait that long, just at least let it cool for an hour.

Creamy Amish Potato Salad

Tips for the Best Amish Potato Salad

  • Don’t slice the potatoes before boiling them. This might cut down the length of cooking, but it’ll also make the potatoes too mushy. When you boil the potatoes with the peels on, the skins will protect the spuds from absorbing too much water.
  • It’s your call whether you want to peel the potatoes or not. If you decide to peel the spuds, do so post-cooking. It’s much easier.
  • Salt the boiling water for better-tasting potatoes. 
  • Drain the potatoes well. Any excess water will add unnecessary moisture to the dressing, which will result in a watery salad.
  • Let the potatoes cool slightly before you toss them together with the dressing. Combining hot potatoes with the dressing will cause the potatoes to sweat, also resulting in a watery salad.
  • At the same time, you’ll want the potatoes to still be a little warm so that they’ll absorb the dressing better. 
  • Coat the potatoes with the dressing very gently. You’re making potato salad here, not mashed potatoes!
  • Don’t slice the potatoes too small as they will break up further into smaller pieces when you toss them with the dressing.
  • Amish potato salad tastes better the next day! Make it up to 2 days in advance for better flavor.
  • Storage: 
    • Place Amish potato salad in an airtight container or cover the bowl with plastic wrap and refrigerate for 3 to 4 days.
    • I don’t recommend freezing the salad as the potatoes will get mushy and grainy once frozen and thawed.

Variations: 

  • Add herbs for a fresher flavor. Dill, chives, basil, tarragon, thyme, and parsley all taste great with potatoes.
  • Amish potato salad is already rich and decadent, but adding bacon crumbles will make it even more so.
  • You know what else tastes great with potatoes? Cheese! Top the salad with shredded cheddar and thank me later.
  • Spice up the salad with paprika, red chili flakes, or cayenne pepper. Other spices and seasonings such as onion powder, and garlic salt make great flavor additions, too.
  • Turn the salad into a full meal by mixing in your favorite small-shaped pasta such as macaroni, farfalle, or fusilli. 

More Potato Recipes You’ll Love

Hellmanns’ Potato Salad

Scalloped Potatoes

Lighthouse Inn Potatoes

Irish Mashed Potatoes

Whipped Sweet Potatoes

Looking for More Amish Recipes?

Amish Macaroni Salad

Amish Broccoli Salad

Amish Sugar Cookies

Amish Caramel Corn

Amish Potato Salad (Old-Fashioned Recipe)

Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

497

kcal

Ingredients

  • 5 medium white potatoes, unpeeled

  • 2 eggs, beaten

  • 1 teaspoon cornstarch

  • 1/2 teaspoon salt

  • 1/3 cup apple cider vinegar

  • 1/2 cup milk

  • 1 teaspoon yellow mustard

  • 3 tablespoons butter

  • 1 cup mayonnaise or salad dressing

  • 1 small onion, finely chopped

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 teaspoon celery seed

  • 4 hard-boiled eggs, peeled and chopped

Directions

  • Place the potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for 20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
  • Meanwhile, make the dressing. Whisk together the 2 eggs, sugar, cornstarch, and salt in a saucepan over medium heat. Mix in the vinegar, milk, and mustard. Continue to cook, stirring continuously for about 10 minutes, or until thick.
  • Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
  • Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl. Mix in the onion, celery, carrots, celery seed, and 4 hard-boiled eggs. Gently toss in the dressing. Refrigerate for at least 1 hour, better if overnight. Serve chilled and enjoy!
Microwave Cornbread Recipe

Did you like the recipe?

Click on a star to rate it!

Average rating 3.5 / 5. Vote count: 4

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

Leave a Comment