This AMISH POTATO SALAD starts off with a sweet, creamy dressing that gets drizzled over all the potato salad classics – celery, boiled eggs, onions, and sweet pickle relish. This is a great summer side dish and a nice change from the usual. That sweet dressing is a bit different, but oh so good!
The first time I had Amish potato salad was not at an Amish person’s house or restaurant, although we used to LOVE going to the Amish buffet when I was younger.
No, the first time I had it was at my in-laws house when they served up the Walmart potato salad.
The first bite sorta threw me for a loop, if we’re being honest. It was SWEET and I just didn’t expect that when I bit into it.
I stuck it out though and by the time I was a few bites in, I loved it!
I’ve recreated the Walmart potato salad here – it’s just a version of Amish potato salad! As always, homemade is better and I think you’re going to love this one!
Table of Contents
How to Make:
Start by peeling and dicing your potatoes.
Place them in a pot, cover with water, and bring to a boil.
Drain the water and add the potatoes to a mixing bowl. Let the cool for about 10 minutes before adding in your chopped celery, boiled eggs, diced onion, and sweet pickle relish.
Whisk together the ingredients for the dressing – mayonnaise, sugar, mustard, apple cider vinegar, salt, celery seed, and pepper.
Pour the dressing over the potato salad and stir to coat.
Helpful Tip!
Perfectly Cooked Potatoes
- Peel the potatoes.
- Dice into bite-sized chunks.
- Add to a pot and cover with cold water.
- Bring to a boil, reduce to a simmer, and cook for about 10 minutes.
- Potatoes should pierce easily with a fork, but not fall apart.
Adding sugar to potato salad honestly seems a little nuts to me every time I do it, but just like my Amish macaroni salad, IT WORKS, JUST TRUST ME.
This Amish potato salad recipe is always a hit with friends and family and I get asked for the recipe pretty often.
Give it a try at your next barbecue and let me know what you think!
More summer salads!
Amish Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- ¼ cup sugar
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ¾ teaspoon celery seed
- 2 large hard boiled eggs chopped
- 1/2 cup chopped celery
- 1/2 cup chopped yellow onion
- ¼ cup sweet pickle relish
- Paprika for garnish
Instructions
- Peel the potatoes and slice into ¾ inch chunks. Add to a large pot and cover potatoes with water.
- Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes.
- Drain potatoes and cool for 10 minutes.
- Add the mayonnaise, sugar, mustard, vinegar, salt, pepper, and celery seed to a large bowl and whisk to combine.
- Add the cooked potatoes, eggs, celery, onion, and pickle relish to a bowl and top with the dressing. Stir to coat.
- Refrigerate for at least 1 hour or longer before serving.
- Stir before serving and sprinkle with paprika.
Mary Tognazzini says
JUST RIGHT. LOVE SWEETNESS IN RECIPES.
Karly says
Thanks, Mary!
Delicia Toohey says
Really appreciate blogs just like the one you manage. Thank you because I recieve good benefits here.
Teresa Shaw says
Finally a tater salad we LOVE., Thank You sooo much & God Bless
Karly says
Thanks, Teresa!
rick says
This is how I make my “tator” salad except I leave out the sugar . The sweet relish supplies just enough sweetness. Have a great summer
Carla Skidmore says
This recipe is exactly like my grandmother used to make potato salad. I am in my 80s, so she lived a long, long time ago. 🙂 The only difference is that she did not add the sugar. She did add a teaspoon or two of horseradish to spice it up, and the sweet relish had her enough sweetness for her. I, also, hardboiled two extra eggs for a topping.