Old Fashioned Amish Potato Salad

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Amish potato salad is the perfect side dish for your next family gathering! This delicious salad is the perfect blend of creamy and tangy, with a sweet dressing that tastes amazing.

The Amish are known for their straightforward approach to cooking, and this homemade potato salad fits the bill. It is made with simple ingredients and doesn’t take any fancy preparation.

You will love this Amish salad if you love potatoes in a creamy dressing! Bring it to your next cookout, or add it to your Easter brunch menu.

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In this post, you will learn what makes Amish potato salad unique, how to make Amish potato salad, serving ideas, the best potatoes for potato salad, and tips for making it ahead of time. So let’s get cooking!

Looking for more potato recipes? Check out hasselback potatoes, air fryer baby potatoes, and cheesy fiesta potatoes for more tasty recipes.

🥗What is Amish Potato Salad?

Amish potato salad is both sweeter and tangier than regular potato salad. The tangy dressing is flavored with mustard and cider vinegar.

It also has quite a bit of sugar, which makes it sweet. The two flavors combine to give Amish potato salad its distinctive taste and delicious flavor.

🥔Key Ingredients

For exact amounts needed see the recipe card below

  • potatoes
  • hard-boiled eggs
  • celery
  • onion
  • mayonnaise
  • apple cider vinegar
  • sugar
  • yellow mustard
  • salt
  • black pepper
  • celery seed
labeled ingredient photo amish potato salad.
Potato salad ingredients

🥣How to Make Amish Potato Salad

  1. Cook potatoes – Scrub, peel and dice the potatoes into bite-sized chunks. Put them in a pan, cover them with cold water, and bring them to a boil. Reduce the heat and let them simmer for 10 minutes until they are soft.
  2. Cook eggs – Hard cook the eggs. You can cook them in the Instant Pot, air fry the eggs, or hard boil them on the stove.
  3. Dice veggies – Dice the celery and onions into small pieces.
  4. Cool potatoes and eggs – Drain the cooked potatoes in a colander. Let them cool for 10 minutes. Put the eggs in ice cold water and let them cool also. Then peel and chop the eggs.
  5. Make the dressing – In a small bowl, combine mayonnaise, cider vinegar, sugar, mustard, celery seed, salt, and pepper. Mix it all up until you get a smooth, creamy texture.
  6. Combine – Put the potato cubes, eggs, celery, and onion in a large bowl and mix. Pour the dressing over the potato mixture and stir until everything is coated with the dressing.
  7. Chill – Refrigerate until ready to eat the salad.
veggies in a bowl.
Dice veggies
dressing ingredients.
Making the dressing
mixing the dressing.
Creamy dressing
adding the dressing.
Mixing it all together

🍴Serving Ideas

Amish potato salad is a satisfying side dish, perfect for both a holiday dinner or a summer cookout. I like to serve it with ham at Easter dinner or roaster oven turkey at Thanksgiving.

This old-fashioned creamy salad pairs well with Amish broccoli salad and orange fluff salad. The creaminess of the potato salad makes it perfect as a summer side dish.

💭How to Store

This potato salad keeps well in the refrigerator for 3-4 days. Keep it tightly covered in an airtight container.

I don’t recommend freezing it since that will change the texture and flavor of the salad. The potatoes become mushy, and the mayonnaise-based dressing separates, making it less appealing.

spoonful of Amish potato salad.

❓What are the Best Potatoes for Potato Salad?

I prefer to use Yukon gold potatoes for homemade potato salad. They have a creamy texture and buttery flavor that goes well with a mayonnaise dressing.

But any variety of potatoes with a firm texture will work well in potato salad, like red potatoes or russet potatoes. If you use a thin-skinned potato, you can even skip peeling them.

It is essential not to overcook the potatoes. Cook them until they are tender but still hold their shape, so they don’t get mushy when the dressing is added.

⌛Can I Make this Ahead of Time?

Yes, you can make it Amish potato salad ahead of time. Refrigerate it for at least an hour before serving so it develops an extra depth of flavor. Make it up to 24 hours before you plan to use it.

side view of creamy potato salad in a bowl on a cutting board.

⭐Tips and Variations

Be sure to check out the step by step instructions

  • Add a few tablespoons of sweet pickle relish for even more tanginess.
  • Make sure not to overcook the potatoes. They are done when a fork goes in easily.
  • Use Yukon gold potatoes for extra creaminess.
  • Reduce the amount of sugar if you prefer. Mayonnaise substitutes, like Miracle Whip, are sweeter than mayonnaise. So definitely consider cutting the amount of sugar if you are using one of those.

Did You Make This? Leave a Star Rating!

spoonful of amish potato salad.
4.64 from 11 votes

Amish Potato Salad Recipe

Published By Anne
Amish potato salad is a creamy, tangy, and a staple side dish for summer. Mustard, sugar and celery seed give it a classic taste.
Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Servings: 8
Print Save Rate Pin


  • 3 pounds potatoes
  • 4 eggs cooked
  • 2 celery ribs diced
  • 1 red onion diced
  • 1 cup mayonnaise
  • 1/3 cup cider vinegar or white vinegar
  • 1/4 cup granulated sugar *see notes
  • 2 tablespoons yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon celery seed


  • Scrub, peel, and slice the potatoes.
    3 pounds potatoes
  • Put the potatoes in a pot of water and bring them to a boil. Cook for 10 minutes until tender.
  • Drain potatoes and let them cool for 10 minutes.
  • Hard-boil the eggs and cool them in ice water. Peel and slice the eggs.
    4 eggs
  • Dice the onion and celery.
    2 celery ribs, 1 red onion
  • Mix the mayonnaise, cider vinegar, sugar, yellow mustard, salt, pepper, and celery seed in a medium bowl.
    1 cup mayonnaise, 1/3 cup cider vinegar, 1/4 cup granulated sugar, 2 tablespoons yellow mustard, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon celery seed
  • Mix the potatoes, eggs, onion, and celery in a large bowl. Pour the dressing over the top. Stir until the veggies are coated in the mixture.
  • Refrigerate for 1 hour before serving for the best flavor.


  • Reduce the amount of sugar if you prefer. Mayonnaise substitutes, like Miracle Whip, are sweeter than mayonnaise. So definitely consider cutting the amount of sugar if you are using that.
  • Yukon gold potatoes make the creamiest potato salad.
  • Add a few tablespoons of sweet pickle relish for even more tanginess.
  • Make sure not to overcook the potatoes. They are done when a fork goes in easily.

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Nutrition Information

Calories: 258kcal | Carbohydrates: 8g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 543mg | Potassium: 79mg | Fiber: 1g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutrition facts are estimates.

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Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

5 thoughts on “Old Fashioned Amish Potato Salad”

  1. 5 stars
    I haven’t tried Amish potato salad until now. It was so different and easy to make. My friend’s kids devoured the whole bowl which is very rare for them.

  2. 5 stars
    This was just lovely! My mom used to make potato salad with celery seed and I hadn’t had it in so long. Wonderful recipe – thank you for sharing!


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