Go Back

Amish Potato Salad

Amish potato salad with sweet-tangy dressing and creamy potato-and-egg texture. This Pennsylvania Dutch style sweet potato salad includes hard-boiled eggs, crisp celery, and a classic church potluck presentation.
Print Recipe Pin Recipe
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: 480
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 5 lb potatoes Peel and cube for even cooking.
Eggs
  • 6 hard-boiled eggs Chop after boiling; use for firm, scattered yolk pieces.
Vegetables
  • 2 celery stalks Dice finely for crisp bites.
  • 0.5 cup onion Finely diced for even distribution.
Dressing
  • 1.5 cup mayonnaise Use full-fat for the traditional creamy texture.
  • 0.5 cup sugar Sweetens and balances the vinegar.
  • 0.25 cup yellow mustard Adds tang and mild heat.
  • 0.25 cup white vinegar For the tangy-sweet dressing character.
  • 0.25 tsp salt To taste; start small and adjust.
  • 0.25 tsp pepper To taste; use freshly ground if possible.
  • 0.25 tsp paprika For garnish right before serving.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool
  1. Bring a large pot of water to a boil in a Dutch oven, then add the peeled and cubed potatoes and boil until tender, about 15–20 minutes. Drain, then cool the potatoes until warm to room temperature so the dressing doesn’t turn runny.
Make the salad base
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion to a large bowl and stir to combine. Mix gently so the egg pieces stay scattered rather than smoothed.
Mix the tangy-sweet dressing
  1. In a separate bowl, whisk together mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth. Taste and adjust salt or pepper to match your preferred tang-sweet balance.
Combine and fold
  1. Pour the dressing over the potato mixture and fold gently until everything looks evenly coated. Avoid aggressive stirring to keep a creamy-but-not-mashed texture.
Chill and serve
  1. Cover and refrigerate for at least 3 hours or overnight. The salad thickens as it chills, so it’s best served cold.
  2. Before serving, garnish with paprika for a classic finish. Serve straight from the fridge for the best texture.

Notes

Pro tip: cool the potatoes fully (warm to room temp, not hot) before mixing so the mayonnaise stays thick and creamy. Refrigerate in an airtight container for 3–4 days; freeze is not recommended due to texture changes. For a lighter option, use light mayonnaise (flavor will be slightly less rich).