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.