Amish Potato Salad
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Ohhh, friend. This is Amish potato salad recipe. The one that disappears first at every cookout. The one people casually hover near and then “just take a little more” of three times.
Amish Potato Salad
Amish Potato Salad
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It’s creamy. It’s nostalgic. It’s just slightly sweet in the best possible way. And it is absolutely my favorite potato salad.
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If you grew up eating the kind that leans a little sweet, a little tangy, and ultra creamy? You’re going to love this one.
Why You’ll Love This Potato Salad
First of all, it’s simple. No weird ingredients. No complicated steps. Just classic, backyard-barbecue goodness.
Second, that slightly sweet dressing? It’s magic. The sugar balances the tang of the mustard and vinegar perfectly without tasting dessert-y. It’s subtle, but it makes all the difference.
And third, it gets better as it chills. This is one of those recipes that rewards you for making it ahead of time. Let it sit for a few hours (or overnight if you can), and the flavors come together beautifully.
The Ingredients That Make It So Good
This recipe sticks with the classics, and that’s exactly why it works.
Yukon gold potatoes are creamy and buttery on their own, so they hold up beautifully without turning mushy. Hard boiled eggs add richness and texture. Celery and onion give just the right amount of crunch and bite.
Then comes the dressing: mayonnaise and sour cream for that luscious creaminess, a touch of sugar for sweetness, yellow mustard for tang, and just enough vinegar to brighten everything up. A sprinkle of onion powder, garlic powder, and celery seed ties it all together.
It’s familiar. It’s balanced. It just works.
What You’ll Need To Make Amish Potato Salad
- Yukon gold potatoes and Hard boiled eggs
- Celery, Yellow onion
- Mayonnaise, and Sour cream or plain Greek yogurt
- White granulated sugar
- Yellow mustard, and Rice vinegar or white vinegar
- Onion powder, Garlic powder, Celery seed
Step By Step Directions
- Start by bringing a big pot of salted water to a boil. Add your diced Yukon gold potatoes and cook them until they’re just fork tender — about 10 minutes. You don’t want them falling apart, just tender enough to bite into.
- Drain them and rinse under cold water to stop the cooking. Let them cool completely. This part matters. Warm potatoes plus mayo equals sadness.
- While the potatoes cool, whisk together the celery, onion, mayonnaise, sour cream, sugar, mustard, vinegar, and spices. It should be creamy, slightly sweet, and just a little tangy.
- Once the potatoes are cool, gently fold them together with the chopped eggs and dressing. Try not to overmix you want chunks, not mashed potatoes.
- You can serve it right away, but trust me… it’s better after at least four hours in the fridge. Overnight is even better.
Tips for Perfect Potato Salad
Salt your cooking water well. Potatoes need seasoning from the inside out.
Let the potatoes cool fully before mixing with the dressing. This keeps the texture creamy instead of oily.
Taste before chilling. Want it slightly sweeter? Add a teaspoon more sugar. Prefer more tang? A tiny splash of vinegar will do it.
And if you’re making this for a party? Make it the day before. It’s worth it.
How to Store It
Store the potato salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
Because it contains mayonnaise and eggs, don’t leave it sitting out for long periods, especially at outdoor gatherings. Keep it chilled until serving.
More Delicious Potato Salad Recipes
- Classic Potato Salad Recipe
- Loaded Potato Salad Recipe
- Recipe Dill Potato Salad
- Steakhouse Potato Salad Recipe
- Deviled Egg Potato Salad Recipe
- See all our best potato salad recipes!
How to Make Amish Potato Salad
Amish Potato Salad Recipe
Ingredients
- 5 pounds Yukon gold potatoes peeled and cut into ½-inch cubes
- 6 hard boiled eggs peeled and chopped
- 2 ribs celery sliced
- ½ medium yellow onion finely diced
- 1 cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- ⅓ cup white granulated sugar
- 2 tablespoons yellow mustard
- 1 tablespoon rice vinegar or white vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
Instructions
- Bring a large pot of salted water to a boil. Add diced potatoes and cook until just fork tender, about 10 minutes.
- Drain potatoes and rinse under cold water to stop the cooking. Allow to cool completely.
- In a medium bowl, whisk together celery, onion, mayonnaise, sour cream, sugar, mustard, vinegar, onion powder, garlic powder, and celery seed.
- In a large bowl, gently combine cooled potatoes and chopped eggs.
- Fold in the dressing mixture until evenly coated. Do not overmix.
- Cover and chill for at least 4 hours or overnight for best flavor.
- Serve chilled. Store leftovers in the refrigerator for up to 3–4 days.
Notes
- Be sure the potatoes are completely cool before mixing with the dressing.
- Taste and adjust sweetness or tang before chilling.
- Best made the day before serving.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Stainless steel mixing bowls – Classic, basic, mixing bowls that everyone should have in your kitchen. You’ve seen me use them on the cooking show at least seventy bajillion times. Ish.
- Stainless Steel Tongs – I’m a huge fan of having a good sturdy set of stainless steel tongs for serving food. Or six. I actually have six. But let’s start with one. These tongs are affordable and work great.
Final Thoughts
This is the potato salad I come back to every single time. It’s not fancy. It’s not trendy. It’s just really, really good.
Creamy. Slightly sweet. Classic in the best way.
If you try it, don’t be surprised when someone asks you for the recipe before they even finish their plate. 💛
Why Is It Called Amish Potato Salad?
“Amish potato salad” typically refers to a style of potato salad that leans slightly sweet, creamy, and tangy.
It’s inspired by traditional Amish and Pennsylvania Dutch recipes that often include a touch of sugar along with mustard and vinegar for balance (like our Amish macaroni salad recipe). The result isn’t sugary, but gently sweet in a way that feels nostalgic and comforting.
Over time, that signature sweet-and-tangy dressing became widely associated with Amish cooking, so potato salads made in this style picked up the name, even when they’re made far outside of Amish communities.
In other words, it’s less about geography and more about flavor.
Frequently asked questions
Yes — and you should! It’s best after chilling for at least 4 hours, but overnight is even better.
You can, but Yukon golds are ideal because they’re naturally creamy and hold their shape well. Red potatoes are the next best option.
Absolutely. This salad is meant to be slightly sweet, but you can adjust the sugar to your taste.
Yes! Plain Greek yogurt works perfectly and adds a little extra protein.
Stored in an airtight container, it will keep for 3–4 days.
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