How to Make Amish Potato Salad

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.


  • 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 large hard-boiled eggs, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • Paprika, optional


  • 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.
  • Silicone utensil set: A big spatula makes mixing easy and cleanup quick.


Step 1: Cook the potatoes

cooking potatoesTMB Studio

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

making sauce for potatoesTMB Studio

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

adding rest of ingredientsTMB Studio

Gently stir in the chopped hard-boiled eggs, onion and celery.

Step 4: Chill and serve

amish potato saladTMB Studio

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.

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Allison Robicelli
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.