Amish Potato Salad

30 mins
Serves 10
https://www.tasteofhome.com/recipes/amish-potato-salad-recipe

Directions

  1. 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.
  2. 2Place 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.
  3. 3Place 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.
  4. 4Drain the potatoes and transfer them to a large bowl.
  5. 5Drain the potatoes and transfer them to a large bowl.
  6. 6Drain the potatoes and transfer them to a large bowl.
  7. 7In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt, and pepper.
  8. 8In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt, and pepper.
  9. 9In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt, and pepper.
  10. 10Drizzle the dressing over the potatoes and toss to coat.
  11. 11Drizzle the dressing over the potatoes and toss to coat.
  12. 12Drizzle the dressing over the potatoes and toss to coat.
  13. 13Gently stir in the eggs, onion, and celery.
  14. 14Gently stir in the eggs, onion, and celery.
  15. 15Gently stir in the eggs, onion, and celery.
  16. 16Cover and refrigerate for 2-3 hours.
  17. 17Cover and refrigerate for 2-3 hours.
  18. 18Cover and refrigerate for 2-3 hours.
  19. 19If desired, sprinkle with paprika and celery leaves
  20. 20If desired, sprinkle with paprika and celery leaves
  21. 21If desired, sprinkle with paprika and celery leaves

Ingredients

  • 3 pounds medium Yukon Gold potatoes, peeled and cubed
  • 3 pounds medium Yukon Gold potatoes, peeled and cubed
  • 3 pounds medium Yukon Gold potatoes, peeled and cubed
  • 1.5 cups mayonnaise
  • 1.5 cups mayonnaise
  • 1.5 cups mayonnaise
  • 0.5 cups sugar
  • 0.5 cups sugar
  • 0.5 cups sugar
  • 3 tablespoons prepared mustard
  • 3 tablespoons prepared mustard
  • 3 tablespoons prepared mustard
  • 2 tablespoons cider vinegar
  • 2 tablespoons cider vinegar
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 6 hard-boiled large eggs, chopped
  • 6 hard-boiled large eggs, chopped
  • 6 hard-boiled large eggs, chopped
  • 1 small onion, chopped
  • 1 small onion, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 celery rib, chopped
  • 1 celery rib, chopped
  • 0 paprika
  • 0 paprika
  • 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