Old Fashioned Amish Potato Salad Recipe

Make this easy and simple Amish Potato Salad in under 15 minutes with basic ingredients. It's a great summer side dish which is sure to tickle your palate.

Old Fashioned Amish Potato Salad Recipe

Course: Salad

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: people

Calories: 370kcal

Author: Neha Mathur

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.

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US Customary - Metric

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.

Notes

You can easily double or triple the recipe.

This salad tastes best the next day, so try to plan to make it in advance.

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.

Nutrition