Amish Potato Salad

Total Time Prep: 15 min. Cook: 15 min. + chilling

Yield 10 servings

Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar.

Ingredients

3 pounds medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups mayonnaise
1/2 cup sugar
3 tablespoons prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
6 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Paprika, optional

Directions

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.

Nutrition Facts

3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.

The difference between Amish potato salad and classic potato salad is a single ingredient: sugar. This creamy and slightly sweet side dish is always a hit at potlucks and parties. If I'm in a hurry, I use six cups frozen hash browns and cook them in the microwave for about seven minutes before adding the dressing. —Angela Lively, Conroe, Texas

Recipe Creator