This subtly sweet-and-tangy Amish potato salad potato salad is a delicious change of pace from the classic.
Though the majority of Amish people live in Pennsylvania, Ohio and Indiana, the Amish way of cooking is popular across the country, even among many “English” (aka non-Amish) people. While Amish baking is especially revered—think of favorites like shoofly pie and friendship bread—the savory Pennsylvania Dutch recipes are cozy, classic and comforting. Look no further than this legendary make-ahead potato salad!
What Is Amish Potato Salad?
Amish potato salad is sweeter than your classic potato salad thanks to the sugar in its mayonnaise-based dressing. Mustard and cider vinegar balance out the sweetness and give this potato salad a unique sweet-and-sour kick. To top it off, chopped onions and celery lend a delightful crunch that contrasts the tender boiled potatoes, and chopped hard-boiled eggs make this one of the heartiest potato salad recipes we know.
How to Make Amish Potato Salad
This Amish potato salad makes 10 servings.
Ingredients
3 pounds medium Yukon Gold potatoes, peeled and cubed
Dutch oven: A sturdy, capacious pot is ideal for boiling a big batch of potatoes.
Lidded bowls: The lids in this set make it easy to store and transport the salad, or any other potluck dishes. You’ll need a small bowl for making dressing and a large one for combining all the ingredients.
Place the potatoes in a Dutch oven and add water to cover. Bring to a boil. Reduce heat and cook, uncovered, 10-15 minutes or until tender. Drain, then transfer to a large bowl.
Step 2: Make the dressing
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In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes while they’re still slightly warm, so they’ll absorb the dressing better. Toss to coat.
Step 3: Add the remaining ingredients
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Gently stir in the chopped hard-boiled eggs, onion and celery.
Step 4: Chill and serve
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Cover and refrigerate until chilled, at least 2 hours, so the flavors can meld. If desired, sprinkle with paprika and celery leaves.
Tips for Making Amish Potato Salad
What potatoes work best for Amish potato salad?
Traditional American-style potato salads are typically made from starchy Russet potatoes, but, perhaps thanks to their German heritage, Amish potato salad takes after traditional German potato salad, which features waxy potatoes. Our recipe uses Yukon Golds, but any type of potato that’s low in starch will work. Think red potatoes, new potatoes or fingerlings.
How should you store Amish potato salad?
Store potato salad in an airtight container in the refrigerator. According to the USDA, it should last about four days, so keep that in mind when prepping ahead. Because this recipe has a creamy dressing, we don’t recommend freezing potato salad leftovers. (We bet there won’t be extras, anyway.)
What else can I add to Amish potato salad?
Like most salads, Amish potato salad can be easily customized to your liking. To add texture, try sprinkling on crumbled thick-cut bacon, french-fried onions or blanched green beans. If you like your food spicy, whisk a few splashes of hot sauce into the dressing, tasting as you go. For extra color, toss your Amish potato salad with chopped parsley or fresh dill.
More Amish Recipes to Love
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Taste of Home
Amish Sugar Cookies
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
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Enjoy more Amish cookie recipes.
LAUREN HABERMEHL FOR TASTE OF HOME
Amish Friendship Bread
Not only will the fun tradition of sharing friendship bread keep you steadily supplied with a delicious snack, but it will also help you build a sense of community with everyone who gives and receives a starter of their own! That's what we call a win-win.
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Here's what you need to know about Amish butter.
Shoofly PieMy grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin
Amish Breakfast CasseroleWe've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Pennsylvania Dutch Apple ButterYou can spread this apple butter on thick and still enjoy a breakfast that's thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois
Amish Chicken Corn SoupCreamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
Classic Cabbage RollsI've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon
Pickled Eggs with Beets and Hot Cherry PeppersBecause my grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK
Amish Potato PancakesI have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. —Barbara Braatz, Greendale, Wisconsin
Old-Fashioned Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with my two brothers and me around. —Maria Costello, Monroe, North Carolina
Amish Potato BreadA tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it. —Sue Violette, Neillsville, Wisconsin
Amish NoodlesThese are the best buttered noodles ever! They are easy to make and kid-friendly, and they pair nicely with lots of main dishes. —Angela Lively, Conroe, Texas
Pennsylvania Dutch Funny CakeI can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania
If desserts are what you crave, here are the best Amish baking tips.
Apple Dumplings with SauceThis warm and comforting apple dumplings recipe is incredible by itself or served with ice cream. You can decorate each dumpling by cutting 1-inch leaves and a 1/2-inch stem from the leftover dough. —Robin Lendon, Cincinnati, Ohio
Amish Onion CakeThis rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
Spaetzle DumplingsThese tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy, or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio
Oatmeal Molasses CrispsWhen I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington
Amish Macaroni SaladThis Amish macaroni salad is a crowd favorite. It's supposed to be sweet, but you can lessen the sugar to suit your taste. Garnish with sliced hard-boiled eggs and paprika, if desired. —Mishelle Johnson, Wyoming, Michigan
Amish Apple GoodieUse those freshly picked apples for this version of an old-fashioned apple crisp. With tender apples and a hint of cinnamon flavor, this recipe will easily become your favorite go-to dessert. —Molly Allen
Amish Chicken and NoodlesSimilar in nature to a noodle casserole, this 7-ingredient recipe will make a meal that will stick to your ribs on those cold nights. We recommend serving this on top of creamy mashed potatoes. —Jill Schildhouse
Amish Old-Fashioned Oatmeal PieOatmeal pie takes away the cost of pecans but leaves all the taste. The filling of sugar, eggs, corn syrup, vanilla and quick oats makes a flavor and texture that’s almost exactly like a pecan pie. —Nancy Mock
Amish Broccoli SaladThis pretty Amish broccoli salad always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.
Amish Vanilla PieWe live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana
Amish Yum-Yum SaladI received the recipe for Amish yum-yum saladfrom a friend of my mother's years ago. I always have the ingredients on hand in case I need a quick dessert. Any flavor of gelatin works well, and sometimes I spoon it into individual parfait glasses instead of serving it in one big bowl. Everyone enjoys it. —Yvonne Bellomo, Ebensburg, Pennsylvania
Allison Robicelli is a James Beard-nominated food and recipe writer, humorist, and the author of four (quite good) books. Her writing credits include the Washington Post, Bon Appetit, Food & Wine, Wine Enthusiast, Eater, Food52, The Takeout, and other major publications. Before becoming a full-time writer, she spent over a decade as a working chef, and was the co-owner of the acclaimed Robicelli's Bakery in Brooklyn. In addition to food and comedy, she also writes about history, parenting, and cannabis. She lives in Baltimore with her two teenage sons and four patient cats.
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Updated: Aug. 01, 2023
