Make this easy and simple Walmart copycat Old fashioned Amish Potato Salad in under 15 minutes using simple ingredients. It’s a great summer side dish that is sure to tickle your palate.
Here are some more salad recipes that you may like – Cucumber Avocado Salad, Kale Mango Salad, Cranberry Chicken Salad, Watermelon Feta Salad, Kidney Bean Salad, and Ramen Noodle Salad.
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About This Recipe
This Walmart copycat Old fashioned Amish Potato Salad is a creamy salad recipe that is easy to make, comforting, and super delicious.
This delicious salad is a staple for picnics, get-togethers, road travel, house parties, or BBQs. It is also great to serve a light meal on its own.
Amish Potato Salad is slightly sweeter than the other potato salads making it unique and different. Mustard and vinegar balance the sweetness very well.
Potatoes, boiled eggs, celery, and creamy dressing, what’s not to love in this filling and super tasty salad dish.
It is also a great salad to prepare for a large crowd. You can easily double or triple the recipe.
This salad tastes best the next day, so try to plan to make it in advance.
Ingredients
For The Salad
Potatoes – I prefer using Russet potatoes or Yukon Gold potatoes as they are starchier when compared to other potatoes and also soak up the dressing nicely.
You can also use a combination of both these potatoes in this salad.
If you don’t have access to these varieties of potatoes, then use whichever is easily available.
Eggs – Eggs add a lovely texture to the salad and they are rich in protein too
Others – You will also need celery ribs, red onions, and sweet pickle relish.
For The Dressing
The dressing for this potato egg salad is creamy, sweet, and tangy. It is made using some basic ingredients like mayonnaise, yellow mustard sauce, sugar, apple cider vinegar, salt, pepper, and celery seeds.
If apple cider vinegar is not available, you can replace it with regular white vinegar.
You can add some paprika to the dressing for a spicy kick.
You can replace mayonnaise with miracle whip for a low-fat version. Miracle whip has half the fat content compared to mayonnaise. I personally prefer adding mayonnaise, as it gives a nice rich and creamy texture to the salad.
Mayonnaise can be replaced with sour cream as well for a taste change.
How To Make Amish Potato Salad
Cook the Potatoes
Wash 8 oz (250 g) of potatoes and peel them using a vegetable peeler.
Cut them into ½ inch cubes. Soak the potatoes in water until ready to use.
Heat 2-3 cups of water in a pot over medium heat.
Once the water comes to a boil, add the potato cubes and 1 teaspoon salt to the pot and stir well. Cover the pot with a lid and reduce the heat to low.
Cook covered for 10 minutes or until the potatoes are fork-tender.
Drain the water and run the cooked potatoes under cold water to stop the cooking process and cool them down.
Tip – Do not over boil the potatoes, they should be cooked yet intact. You can also cook some macaroni along with potatoes to make a cold Amish potato pasta salad.
Note – Do not mix hot potatoes with the dressing, the dressing might split.
Make The Dressing
Stir together ¼ cup plain mayonnaise, 1 teaspoon yellow mustard sauce, 1 tablespoon granulated sugar, 1 teaspoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, and 1 teaspoon celery seeds in a small mixing bowl.
Make The Salad
Add the cooked potatoes to a large mixing bowl.
Add 1 boiled egg (chopped), 2 tablespoon chopped celery ribs, 2 tablespoon chopped red onions, and 1 tablespoon chopped sweet pickle relish to the bowl.
Pour the dressing over the salad and toss everything well.
Check for seasonings and add more if needed.
Chill the salad in the refrigerator for a few hours before serving.
Frequently Asked Questions
Amish potato salad is different from regular potato salad in terms of taste. The Amish salad is much sweeter than the regular salad, because of the use of sweet pickle relish and sugar.
Also, regular potato salad has a creamy mayonnaise dressing, whereas Amish salad has a mayo dressing that is perfectly balanced by other ingredients such as mustard, apple cider vinegar, sugar, salt, and pepper.
No, peeling is totally optional.
I love the sweetness in this potato salad, but it is not the same with everyone. To lower the sweetness, you can reduce the quantity of sugar and skip adding sweet pickle relish. Add pickled jalapeno instead.
Storage Suggestions
This salad tastes better the next day. So if you are making it for a big crowd, prepare it a day ahead and store it in the refrigerator in an airtight container.
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Recipe Card
Old Fashioned Amish Potato Salad Recipe
Ingredients
For The Salad
- 8 ounce potatoes (250 g)
- 1 hard-boiled egg (chopped)
- 2 tablespoons chopped celery ribs
- 2 tablespoons chopped red onions
- 1 tablespoons chopped sweet pickle relish
For The Dressing
- ¼ cup plain mayonnaise
- 1 teaspoon yellow mustard sauce
- 1 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon celery seeds
Instructions
Cook the Potatoes
- Wash potatoes and peel them using a vegetable peeler.
- Cut them into ½ inch cubes. Soak the potatoes in water until ready to use.
- Heat 2-3 cups of water in a pot over medium heat.
- Once the water comes to a boil, add the potato cubes and 1 teaspoon salt to the pot and stir well. Cover the pot with a lid and reduce the heat to low.
- Cook covered for 10 minutes or until the potatoes are fork-tender.
- Drain the water and run the cooked potatoes under cold water to stop the cooking process and cool them down.
- Tip – Do not over boil the potatoes, they should be cooked yet intact. You can also cook some macaroni along with potatoes to make a cold Amish potato pasta salad.
- Note – Do not mix hot potatoes with the dressing, the dressing might split.
Make The Dressing
- Stir together mayonnaise, yellow mustard sauce, sugar, apple cider vinegar, salt, black pepper, and celery seeds in a small mixing bowl.
Make The Salad
- Add the cooked potatoes to a large mixing bowl.
- Add boiled egg, celery ribs, red onions, and sweet pickle relish to the bowl.
- Pour the dressing over the salad and toss everything well.
- Check for seasonings and add more if needed.
- Chill the salad in the refrigerator for a few hours before serving.
Did you make this recipe? Let me know!