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Amish Potato Salad

Amish potato salad with sweet-creamy dressing, chopped hard-boiled eggs, and tender cubed potatoes. This Pennsylvania Dutch–style traditional salad chills until it’s creamy and scoopable, making it ideal for church potluck days.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 5 lb potatoes peeled and cubed
Hard-boiled eggs
  • 6 hard-boiled eggs chopped
Vegetables
  • 2 celery stalks diced
  • 0.5 cup onion finely diced
Tangy-sweet dressing
  • 1.5 cup mayonnaise
  • 0.5 cup sugar
  • 0.25 cup yellow mustard
  • 0.25 cup white vinegar
  • 0.25 salt to taste
  • 0.1 pepper to taste
  • 1 paprika for garnish

Equipment

  • 1 sheet pan
  • 1 stock pot

Method
 

Boil and cool the potatoes
  1. Bring a stock pot of water to a boil, add the peeled and cubed potatoes, and boil for 15-20 minutes until tender when pierced with a fork.
  2. Drain the potatoes, spread them on a sheet pan to cool slightly, and let cool to room temperature, about 10-15 minutes, for a better creamy texture.
Combine the potato salad base
  1. In a large bowl, combine the cooled potatoes with chopped hard-boiled eggs, diced celery, and finely diced onion.
Make the tangy-sweet dressing
  1. In a bowl, mix mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Pour the dressing over the potato mixture and fold gently until everything is coated.
  2. Refrigerate the potato salad for at least 3 hours or overnight so the flavors meld and the salad thickens to a creamy scoop.
  3. Just before serving, garnish the top with paprika for a traditional look.

Notes

For the creamiest texture, cool the potatoes fully before mixing so the mayo dressing doesn’t thin out. Refrigerate leftovers in a covered container for 3-4 days; freezing is not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt (keep the sugar and mustard the same) and chill as directed.