Amish Potato Salad

This potato salad recipe has a sweet, creamy dressing poured over boiled potatoes, crunchy celery and onions, boiled eggs, and sweet pickle relish. It's a staple at all of our summer barbecues.

Course Salad

Cuisine American

Prep Time 10

Cook Time 25

Chill Time 1

Servings

Calories 341kcal

Author Karly Campbell

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.

Video

Notes

You may use Miracle Whip in place of mayonnaise for a sweeter and tangier dressing, if preferred.

Nutrition