Amish Potato Salad
Liven up your picnic side dishes with sweet and creamy Amish Potato Salad! This recipe is better than Walmart’s Amish Potato Salad with a tangy dressing made of mayonnaise, mustard, vinegar, sugar, and smoked paprika.
Even though I’m very happy with my choice about living in Pittsburgh again, there are a few things I miss about living in the country.
First, there’s less traffic. That’s probably a given, but you don’t have to plan your day around rush hour traffic to get where you’re going.
On the bright side, I’m not stuck going up the mountain at 20 miles per hour behind trucks or stuck on back country roads where you can’t (legally) pass the cars in front of you.
Second, I miss the Mennonite and Amish markets. I could name at least 5 markets in the area that sold Amish food, but in Pittsburgh I’m struggling to find anything close.
I miss buttery Amish pretzels (think Auntie Anne’s pretzels at the mall but a million times better). I miss Amish doughnuts stuffed with peanut butter cream.
Now I can still get fresh Amish doughnuts near my parents where an Amish family sets up their tent once a month, but peanut butter glazed is not the same as peanut butter cream.
I also miss Amish sides, like Amish Macaroni Salad, potato salad, and coleslaw.
As much as I love making everything from scratch, sometimes when my family visited the entire weekend (Friday night – Sunday night), I needed a little help with dinner.
Often we were running around keeping busy and not home in time to make anything that can’t be served right away (who really wants to eat homemade potato salad at 7 PM when you were ready for dinner 2 hours earlier?).
And since the sides were still technically homemade (just not by me), we had no problems devouring a pound.
With the season of potato salad upon us, my craving for Amish Potato Salad is back.
It’s a twist on classic potato salad where you add yellow mustard, vinegar, and sugar to your mayonnaise based dressing.
It’s a bit sweeter than most potato salads, but the mustard and vinegar help balance it out so it’s not too sweet to serve.
Growing up I wasn’t a huge fan of mayo-heavy salads, but adding mustard really changed my mind.
Sometimes I see Amish potato salad from the Walmart deli, but typically I make my own, which is really easy to do. Cook the potatoes, whisk together the dressing, toss, and done.
And since typically potato salad makes tons of serving, I made small batch potato salad, which makes about 4 servings or so.
Serve up this Amish Potato Salad recipe for your summer picnics, and I guarantee it’ll be the star of side dishes.
What is Amish Potato Salad?
When I mention this recipe, I’m often asked the difference between Amish potato salad and regular potato salad.
Both versions use potatoes, hard boiled eggs, and a creamy mayonnaise dressing.
However, Amish potato salad has a sweet and tangy dressing. The ingredients are real mayonnaise (not Miracle Whip), yellow mustard, vinegar, sugar, and smoked paprika.
I love mayonnaise but hate Miracle Whip, which has less vegetable oil and isn’t qualified to be called mayonnaise (hence it’s called salad dressing).
I highly recommend using real mayonnaise, but if you prefer the taste of Miracle Whip, you can use that instead. Please note Miracle Whip is a bit sweeter than mayo, so you may need to taste and adjust the dressing.
Don’t like mayo? Check out my Italian Potato Salad without mayo and BBQ Potato Salad.
What is the best kind of potatoes for potato salad?
I used russet potatoes for my Amish potato salad. They’re starchier than most potatoes and soak up the dressing quite nicely.
Because of the high starch, they do have a tendency to fall apart more easily, so you want to be extra careful you don’t overcook your potatoes.
Peeling is optional. Personally I always peel mine.
How To Make Amish Potato Salad
Making the best Amish Potato Salad is easy! First things first, start cooking the potatoes.
The best way to cook potatoes is to put them in a large pot, cover them completely with cold water, add some salt, then bring to a boil.
This method ensures the potatoes are cooked all the way through. If you were to add them to boiling water like you do with pasta, the outsides would cook while the insides would still be hard. By the time the insides would cook, the outsides would be mush.
Once the water boils, turn the heat down to a simmer. Potatoes are fragile and if you continue to cook at a rolling boil, the speed of the water will throw them around, causing them to disintegrate and fall apart.
While you wait for the potatoes to cook, whisk together the dressing and prep the vegetables. By the time the potatoes are finished, everything is ready to assemble.
This is also the perfect recipe to use up those hard boiled eggs you may have leftover from your Easter dinner for two.
At this point, the potatoes need to be dry and cool. Rinsing them under cold water will not only help stop the cooking process, it’ll cool down the potatoes.
If the potatoes are too hot when tossed with the mayonnaise based dressing, the dressing will melt and split.
Make sure you leave enough time to chill! Refrigerate it for at least 24 hours to allow the flavors to develop. However, if you’re in a hurry to serve, chill for at least 1 hour minimum.
Can you make potato salad the day before?
Yes, you can make potato salad a few days before serving. In fact, I recommend letting the potato salad chill in the refrigerator for 24 hours to allow the flavors to develop.
As long as it’s properly stored in an airtight container and not left sitting out for more than 2 hours, Amish potato salad can last about 3-4 days.
What Can I Serve With Potato Salad?
Getting ready to plan a cook out or a picnic? Here are more recipes you can serve with potato salad:
- Caesar Pasta Salad – Every picnic I’ve been to always has both macaroni and potato salad. This macaroni salad is made with homemade Caesar dressing
- BLT Pasta Salad – Pasta salad made with bacon, tomato, and ranch dressing.
- Antipasto Pasta Salad – Turn your favorite Italian appetizer into pasta salad!
- The Pittsburger – Usually when there’s pasta salad, there’s also burgers. This hamburger with fries and coleslaw is a Pittsburgh staple.
- Avocado Burgers – Another burger recipe, although this one is slightly healthier with avocado added.
- BBQ Bacon Burgers – A sweet and tangy cheeseburger with bacon, onion rings, and BBQ sauce.
- Pesto Burgers – A refreshing turkey burger with basil, mozzarella, and tomato.
- Teriyaki Turkey Burgers – A sweet and savory turkey burger with pineapple
- Greek Portobello Mushroom Burgers – Need a meatless option for your cookout? Check out these vegetarian mushroom burgers!
What To Do With Leftover Potatoes
Since it’s cheaper to buy a 5 pound bag of potatoes, you can make my Salt and Vinegar Chips and BBQ Chips with the leftover potatoes.
Amish Potato Salad
Sweet and creamy Amish Potato Salad is similar to Walmart’s Amish Potato Salad with a tangy dressing made of mayonnaise, mustard, vinegar, sugar, and smoked paprika.
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes)
- 1/2 cup mayonnaise*
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika plus more for dusting
- 1/2 teaspoon salt (preferably kosher)
- 2 hard boiled eggs, chopped
- 1 carrot, peeled and grated
- 1 rib celery, chopped
- 1/4 cup diced white or yellow onion
- Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
- Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
- Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing.
- Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).
Store in the refrigerator for up to 5 days.
- I highly recommend using real mayonnaise, but if you prefer the taste of Miracle Whip, you can use that instead. Please note Miracle Whip is a bit sweeter than mayo, so you may need to taste and adjust the sugar.
- Enjoyed this recipe? Check out my Amish Macaroni Salad and Italian Potato Salad.
- Got more potatoes to use in your 5 pound bag? Check out my other potato recipes.
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I love dressings like this so yum! And I agree totally about Amish food being so good. Pinned.
I would love to live near an Amish community – just for the food!! This potato salad sounds amazing. What a great twist on a summer staple!
This is a lovely choice for a summer picnic- you MUST have potato salads all summer long, right??
And now I am CRAVING potato salad! Yours looks absolutely scrum!
Gorgeous and perfect right before BBQ season!
Now I want to visit those Amish markets! From the pretzels to the peanut butter cream, they sound like a dream. This looks like the perfect potato salad for summertime.
Lovely! I usually make this type of dressing for mac salad, and will definely give it a try with idahos. Potato salad is a staple for the long hot days of summer. Thanks for another yummy post!
Oh I would love this potato salad!!! So many of them are too heavy with mayo for me, and this balance looks spot on!
This looks like a staple for barbecues all over the country! I’ll definitely make this for my family this summer.
This is very similar to my mom’s potato salad (which, I’m biased, but will always be the best potato salad ever), except she doesn’t add the sugar and vinegar. I’m very curious as to what it would taste like with those added elements, because this sounds just amazing to me! I like just about all potatoes in potato salad, but sometimes, classic Idaho russets really are best!
Ever try Yukon Gold Potatoes, for summer salads?
Used them once and have never gone back to the Russets!
Getting harder to find, for unknown reason. Found
Recently bought California Blue Jay Golden potatoes @ my
Fresh Thyme market……….Haven’t tried in salad yet, but sure
were yummie just boiled & mashed!!
Ah, but there is country traffic! I’m always stuck behind a tractor or a hay truck! Look at this perfect potato salad though, worth the wait to get home and eat!
Potato salad is one of my favorite summer side dishes!
Very nice for bbq season.. :)
We only have one Amish market in the area and we hit it up often. This salad looks amazing. It’s so creamy, and I love the flavors. Pinned.
My mom always made the classic all mayo potato salad – I love the little kick this one has!
I grew up on Amish Potato Salad, so it has a soft spot in my heart. I hope recreating this at home helped cure your craving!
I’ve never seen a potato salad with carrots in it – so interesting!
Potato salad is my go-to summer picnic salad. I especially love it when it’s packed with egg….yum!
I feel like I’ve had versions of this potato salad before and they are the ones I like if it has mayo on it. Not sure if it included sugar but definitely mustard and vinegar, I love that extra tang in there!
Sounds delish!! Can’t wait to try this with a little added pimento
I like that idea! Let me know how it goes.
I’ve always made my potatoe salad with mustard and a splash of vinegar. I grew up in a northwest suburb of Pittsburgh. There is an Amish community in New Wilmington. If you are north of Pittsburgh check it out.
Definitely the best way to make potato salad! I haven’t heard of New Wilmington, but I went to Slippery Rock University and think I’ve seen the Amish around the area when I was out and about.
Thank you so much for the reply. New Wilmington is West of Butler if you’re familiar with that area. Summer is great, you’ll see roadside farm stands! Thanks for posting he recipe. I’ve pinned it for future use. And I’ll be following you for more western PA recipes that I miss so much!
Which other Western PA recipes are you looking for?
Hi Carla. Love Eastern European food. I make stuffed cabbage rolls from scratch but don’t use a recipe. They are never consistent. Also love Italian, Greek and Serbian food. Thank you and God Bless!
I don’t have a traditional cabbage roll recipe, but I do have Stuffed Cabbage Soup https://www.chocolatemoosey.com/2017/10/02/stuffed-cabbage-soup/
I made this for our 4th of July dinner/cookout when visiting my family. My dad couldn’t stop eating it! He said it was the best potato salad he had ever had. Thank you for sharing this recipe! It was a hit
Awesome! Glad it was a huge hit for you and your family.
YUM! I just made this salad earlier today, with a few changes…..Apple CIder vinegar instead of white, miracle whip instead of mayo (with less sugar added). and I upped the hard-boiled eggs and added sweet relish. DELISH!!!! Great recipe :)
Glad you enjoyed it!
We are lucky enough to have an Amish market for 3 days every week and we buy meats, cheeses, vegetables and baked goods there all the time. Can’t agree with you about the Amish salads – they are too sweet for our tastes – but you are spot-on about the pretzels! Lines are always long but definitely worth the wait!
Yea I think the Amish salads are meant to be on the sweet side. Can’t beat those pretzels though!
I made your Amish potato salad yesterday. I just sampled it now, and it’s delicious -a real keeper!
Your coconut skillet cake caught me eye. My husband is from South America and loves anything made with coconut. ’ll surprise him with that cake, and I’ll be sure to report back with his verdict. (He’ll probably say I need to make another one so he can be sure how good the recipe works out, lol). Thanks for all the work you put into these recipes, and please keep ‘em coming-
Thanks for the positive feedback, Karen! Hope you both enjoy the coconut cake.