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Amish Potato Salad

Amish potato salad is a sweet-creamy, traditional Pennsylvania Dutch-style side made with tender cubed potatoes, chopped hard-boiled eggs, and a tangy-sweet dressing. Chill it until creamy and set so the flavors blend for church potluck–ready serving.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Amish Potato Salad
  • 5 lb potatoes Peeled and cubed.
  • 6 hard-boiled eggs Chopped.
  • 2 celery stalks Diced.
  • 0.5 cup onion Finely diced.
  • 1.5 cup mayonnaise
  • 0.5 cup sugar
  • 0.25 cup yellow mustard
  • 0.25 cup white vinegar
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 paprika For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and cool
  1. Boil the potatoes in water until tender, about 20 minutes, then drain and cool to room temperature.
  2. Spread the boiled potatoes on a sheet pan and let them cool fully so the salad stays creamy rather than watery.
Assemble the salad
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and diced onion to a large bowl and mix gently to combine.
Make the tangy-sweet dressing
  1. Mix the mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth, using 1 to 2 minutes of stirring.
Combine and chill
  1. Pour the dressing over the potato mixture and fold gently until evenly coated.
  2. Refrigerate for at least 3 hours or overnight so the flavors meld and the texture firms up.
Serve
  1. Just before serving, sprinkle paprika over the top for a traditional yellow-and-white presentation.

Notes

For the best texture, cool potatoes completely before mixing so the mayonnaise doesn’t break. Store covered in the refrigerator for 3–4 days; freezing isn’t recommended because the potatoes and eggs can become watery. If you want a slightly lighter version, substitute mayonnaise with a reduced-fat mayo while keeping the same sugar/mustard/vinegar ratio for the tangy-sweet flavor.