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potato salad recipe in white bowl

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
Keyword amish, salad, summer, summer recipes
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Servings 8
Calories 341kcal


  • 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


  • 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.



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


Calories: 341kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 601mg | Potassium: 535mg | Fiber: 3g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg