This delicious Amish Potato Salad pleases many palates with the crunch of carrots and celery, a touch of raw onion, and a zingy, creamy dressing that pulls it all together.
If you’ve spent much time in Ohio or Pennsylvania, there’s a good chance you’re familiar with the Amish—that group of faithful traditionalists who prefer to live without modern technology. Drive down a road in Amish country, and you’re likely to pass by a horse and buggy as it clip-clops down the road. For centuries, the Amish have made their names as fine craftsmen of furniture, unique art, and clothing. But less well-known—though just as artisanal—is their unique cuisine.
Amish folks bake fresh bread, raise their own livestock, and grow their own produce, which tends to lead to very simple dishes. Amish food may center around simplicity, but this doesn’t mean it sacrifices any flavor! Sometimes, the simplest food tastes the best, and Amish potato salad is a great example of that.
This Amish potato salad recipe isn’t altogether different from many modern potato salad recipes out there, but it does add a few interesting ingredients. Smoked paprika gives the dish a distinct smoky flavor, and carrots lend a sweet crunch that isn’t present in most potato salads. The vinegar adds a little zingy pop that some potato salads get from diced dill pickles (which are absent in this recipe). This potato salad makes a great side dish for a barbecue and will always light up a potluck table!
Is This Amish Potato Salad Healthy?
Amish potato salad is a hearty side dish that is moderately high in calories, like most potato salads are, but it also has some nutrients. It’s rich in complex carbs thanks to the potatoes, which also provide potassium, vitamins B6 and C, and folate. The hard-boiled eggs add protein, vitamin B12, and choline, while the carrots and celery contribute small amounts of fiber and antioxidants. The mayonnaise contributes most of the saturated fat in this recipe, but you can also opt for a fat-free mayo. Sugar and vinegar add a sweet-tangy balance to the dish without adding significant calories per serving. If you’re limiting processed sugar in your diet, consider using an unprocessed sweetener instead, such as honey or maple syrup.
As written, this recipe is gluten-free, but it’s never a bad idea to check the mayonnaise label to be sure it doesn’t contain gluten.
Mix-Ins To Make Your Potato Salad Shine
This Amish potato salad already shines quite a bit in a visible way, thanks to the yellow mustard, sunny yolks, and cheerful orange color of the carrots. But over the years, I’ve learned that folks are very particular about their potato salad. Here are some things you might consider adding to please various potluck palates, or your own palate, for that matter.
- Pickles: Most potato salads I ate as a kid in the South had either dill or sweet pickles (or their corresponding relish) mixed in. Where I’m from, this is one of the most high-stakes ingredient choices in potluck food, so know your audience well before you decide which pickle to add. (And as a reminder, you don’t have to add pickles at all!)
- Green Onions: Fresh chopped green onions not only give a pop of color to the potato salad, but they also lend a different type of onion flavor compared to the chopped onions already present in the salad.
- Fresh Chopped Herbs: Parsley, dill, thyme, or even cilantro will all contribute different fresh flavors to this dish. Personally, I mix fresh parsley and dill together for my potato salad.
- Cayenne: If you read this blog often, you might think I add cayenne to everything, and you’d pretty much be right. I think a dash of cayenne makes a lot of things more flavorful, including this potato salad!
How Do I Store Leftovers?
Store leftover Amish potato salad in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dish because the texture of the mayonnaise will change upon thawing—it won’t be the smooth and creamy salad it once was!
Serving Suggestions
Serve this glorious Amish potato salad alongside anything you’d find at a barbecue, such as Juicy Grilled Chicken Breast, Jalapeño Poppers, Baked Beans, grilled sausage links, or barbecued chicken. Personally, I love having a side of potato salad with any light dinner main, such as this Crispy Skin Salmon or succulent slices of this Baked Pork Tenderloin. I’ve even been known to eat a bowl of potato salad by itself for a lunch in a rush!
Ingredients
- 1½ pounds russet potatoes peeled and cut into ½-inch cubes
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- ½ teaspoon smoked paprika plus extra for garnish
- ½ teaspoon kosher salt
- 2 hard-boiled eggs chopped
- 1 medium carrot peeled and grated
- 1 rib celery chopped
- ¼ cup diced white or yellow onion
Instructions
- Begin by boiling the cubed potatoes with a dash of salt for about 10-15 minutes, or until they are tender enough to be pierced with a fork. Then drain the water, and let them cool in the refrigerator for about 30 minutes.
- In a separate bowl, create the dressing by whisking together mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt.
- Combine the cooled potatoes, chopped eggs, grated carrot, chopped celery, and diced onion in a large bowl. Fold in the dressing.
- Chill the potato salad in the refrigerator for at least 1 hour, or ideally 24 hours, to allow the flavors to meld together before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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