Amish Potato Salad
This Amish potato salad is creamy, tangy, and packed with tender Yukon Gold potatoes, eggs, and a sweet dressing that makes it a classic crowd favorite.
Servings 10
Ingredients
- 8 medium Yukon Gold potatoes about 3 lbs, peeled, chopped and cooked
- 2 tablespoons kosher salt for boiling
- 6 hard-boiled eggs chopped
- ½ cup celery finely diced
- ½ cup onion finely diced
- 1 ½ cups mayonnaise
- 3 tablespoons mustard
- 2 tablespoons white vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
Instructions
- Place chopped potatoes in a large pot and cover with cold water. Add 2 tablespoons kosher salt to the water.
- Bring to a boil, then reduce heat and simmer gently for about 15 minutes, or until potatoes are tender.
- Drain the potatoes and let them cool completely. To speed up cooling, rinse with cold water.
- In a large bowl, mix mayonnaise, mustard, white vinegar, sugar, and salt until well combined.
- Add the cooled potatoes, celery, and onion to the dressing and stir until evenly coated.
- Gently fold in the chopped eggs.
- Refrigerate until well chilled before serving.
Nutrition
Serving: 1 | Calories: 406kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1824mg | Fiber: 3g | Sugar: 7g