Amish Potato Salad
Directions
- 1Place the potatoes in a Dutch oven, add water to cover, bring to a boil, reduce heat, and cook uncovered for 10-15 minutes until tender.
- 2Drain the potatoes and transfer them to a large bowl.
- 3In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt, and pepper.
- 4Drizzle the dressing over the potatoes and toss to coat.
- 5Gently stir in the eggs, onion, and celery.
- 6Cover and refrigerate for 2-3 hours.
- 7If desired, sprinkle with paprika and celery leaves
Ingredients
- 3 pounds medium Yukon Gold potatoes, peeled and cubed
- 1.5 cups mayonnaise
- 0.5 cups sugar
- 3 tablespoons prepared mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 6 hard-boiled large eggs, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 0 paprika
Equipment
Dutch ovenlarge bowlsmall bowl
Tips
- Do not rinse the potatoes after draining them.
- It’s OK to toss the potatoes with the dressing while they’re still slightly warm.
- Letting the ingredients sit together overnight allows the flavors to meld and deepen.
- Yukon Gold potatoes are the best choice for Amish potato salad.
- Start the potatoes in cold water and do not rinse them after draining.
- Let the potatoes steam for a few minutes before mixing them with the dressing to avoid a thin dressing
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