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If you’re on side dish duty this summer, this is the one to bring. Amish potato salad is the ultimate BBQ classic—creamy, tangy, a little sweet, and seriously satisfying. Made with fork-tender potatoes, hard-boiled eggs, a rich mayo and yellow mustard dressing, and just a touch of sugar, it’s got that perfect balance of flavor in every bite. If I could only have one side dish on my menu when the hot weather hits, this potato salad would win, hands down, every single time.

It’s a staple in my house all summer long—ideal for cookouts, potlucks, and any night you’re serving up something from the grill. And if you’re a fan of the Walmart version (no judgment, it’s a crowd-pleaser), you’ll love this homemade take even more. It’s fresher, it’s creamier, and it’s probably way easier to make than you think!

Ingredients

Potatoes
Eggs
Carrot
Celery
Onion
Mayonnaise
Yellow mustard
White vinegar
Sugar
Paprika
Salt

How To Make Amish Potato Salad: Step-by-Step Instructions

Prefer to print and go? There’s a full recipe card waiting for you at the bottom of this post. But if you like to see how it all comes together, keep scrolling for step-by-step photos and a closer look at the process.

In a large bowl, add the cooked potatoes, chopped carrot, celery, onion, and whole boiled eggs. Use your spoon or a fork to gently chop up the eggs right in the bowl with the potatoes.
In a separate bowl, whisk together the mayo, mustard, vinegar, sugar, paprika, and salt until smooth.

Pour the dressing over the potato mixture and stir everything together. As you mix, gently mash some of the potatoes with the back of your spoon—you’re aiming for a creamy texture with a few chunks left in for that classic feel.
Cover and chill in the fridge for at least 2 hours, but overnight is even better so the flavors really come together.
Right before serving, sprinkle a little extra paprika over the top for a pop of color.

Recipe Tips

Leftovers? Store any extras in an airtight container in the fridge for up to 3 days. It actually gets better after a day once the flavors have had time to mingle.
Use your favorite potatoes: I prefer russets for this—they break down just enough to give you that creamy, classic texture—but honestly, any kind will work in a pinch.
Stick with yellow mustard: For that traditional Amish potato salad flavor, go with classic yellow mustard. Dijon or fancy grainy versions will change the taste.

Variations

This is a traditional Amish-style potato salad, but you can definitely make it your own if you’re feeling creative. Here are a few ways to switch things up:

Swap the veggies: Not a fan of raw onion or celery? Try using green onions for a milder bite, or toss in some diced pickles or sweet relish for extra tang.
Make it lighter: Sub in half Greek yogurt for the mayo if you want a slightly lighter version that still tastes rich and creamy.
Add a little crunch: Crumbled bacon or diced red bell pepper adds a nice texture contrast.
Kick up the flavor: A small spoonful of horseradish or a pinch of cayenne gives it a little heat if you like things spicier.

This recipe is super flexible—feel free to play around with it once you’ve nailed the classic version.

Serving Ideas

This Amish potato salad is a classic side dish for just about any summer spread. It’s perfect alongside grilled burgers, BBQ chicken, pulled pork, or even sandwiches and wraps. I love serving it at cookouts, potlucks, or just as part of a simple weeknight dinner with something like baked beans and corn on the cob. It’s also a great make-ahead option—just pull it out of the fridge when you’re ready to eat!

Print Recipe

Amish Potato Salad

This creamy Amish potato salad is sweet, tangy, and packed with texture thanks to chopped veggies and hard-boiled eggs. It’s a nostalgic, crowd-pleasing side dish that’s perfect for potlucks, BBQs, and summer dinners.

Prep Time10

Chill Time2

Total Time2 10

Course: Side Dish

Servings:

Ingredients

1 1/2 pounds potatoes peeled, cubed and boiled until tender
2 hard boiled eggs
1 cup shredded carrot
1 large rib celery chopped
1/4 cup diced onion
3/4 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon paprika
1/2 teaspoon salt

Instructions

In a large bowl, add the cooked potatoes, chopped carrot, celery, onion, and whole boiled eggs. Use your spoon or a fork to gently chop up the eggs right in the bowl with the potatoes.
In a separate bowl, whisk together the mayo, mustard, vinegar, sugar, paprika, and salt until smooth.
Pour the dressing over the potato mixture and stir everything together. As you mix, gently mash some of the potatoes with the back of your spoon—you’re aiming for a creamy texture with a few chunks left in for that classic feel.
Cover and chill in the fridge for at least 2 hours, but overnight is even better so the flavors really come together.
Right before serving, sprinkle a little extra paprika over the top for a pop of color.

There’s just something about a classic potato salad like this that never gets old. It’s simple, comforting, and always the first bowl to disappear at a potluck. Whether you’re making it for a summer BBQ or just want a nostalgic side dish for dinner, this Amish potato salad delivers every time. Give it a try, and tag me in your pics on Instagram @slimmingviolet – I love seeing what you’ve been making!

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