Amish Potato Salad is a great summer side dish, made with potatoes and a sweet and tangy dressing.
In Baltimore, we used to have a chain of grocery stores named Mars and they made some of the best Amish Potato Salad I have ever tasted. I love this potato salad more than any other type of potato salad, mainly for it's sweet and tangy dressing.
What is Amish Potato Salad?
This Amish Potato Salad is made with boiled potatoes tossed in a sweet and tangy dressing made with sour cream, mayonnaise, mustard and sweet pickle relish.
Traditionally, sour cream is not used in an Amish Potato Salad, but I am not a big mayonnaise fan and really love how well this blends into the recipe. You can't even taste it!
- yellow potatoes
- sour cream
- yellow mustard
- apple cider vinegar
- sweet pickle relish
- celery seed
- eggs, hardboiled
- salt and pepper
First, prepare the potatoes. Wash, peel and dice the potatoes into ½ inch pieces.
Then boil the potatoes. Add potatoes to a large stock pot, cover with enough cold water to cover potatoes by 1 inch. Generously salt the water and bring to a boil over high heat. Once boiling, cover and reduce to a simmer. Simmer for 10 minutes or until potatoes are fork tender.
Meanwhile, boil the eggs. Add two eggs to a small saucepan, cover with cold water until the eggs are covered. Add in a splash of vinegar and cover the pot with a lid. Bring to a boil over high heat, then turn off the heat and leave for 10 minutes.
While the potatoes and eggs are cooking, dice up the remaining vegetables. Finely dice the celery and onion and set aside.
Then, mix up the remaining ingredients. In a large bowl, whisk together sour cream, mayonnaise, sugar, mustard, sweet pickle relish, vinegar, celery seed, salt and pepper.
Next, prepare an ice bath for the eggs. Fill a small bowl with cold water and ice cubes. Once eggs are done, transfer them into the ice bath. Let sit 5 minutes or until they're cool enough to handle. Peel shell from eggs and finely chop hardboiled eggs. Add them to the large bowl with the sauce.
Then, drain the potatoes and mix in. Drain the potatoes and add to the large bowl. Stir in the celery and onion and mix until everything is fully coated.
Finally, refrigerate the potato salad. Refrigerate for at least 30 minutes, but up to overnight. The potato salad develops more flavor the longer you let it sit in the fridge. Adjust seasonings of salt and pepper, if desired and sprinkle a little paprika on top.
Substitutions and Storage
- Onion, celery seed and paprika can all be omitted if you are not a fan
- Replace sweet pickle relish with dill pickle relish for a less sweet potato salad
- Amish Potato Salad will keep for 2 hours at room temp, but should be refrigerated after that. For parties. I like to fill a bowl or platter with ice and place the potato salad in a bowl on top.
- Skip the sour cream and use all mayonnaise if you prefer.
FAQ for Amish Potato Salad
I think the main difference is the color - Amish potato salad has a yellow hue from the mustard and regular potato salad is white because it is mayonnaise based.
A thin-skinned waxy potato is best for this recipe - like a Yukon Gold or Butter potato.
Potato salad, if kept cold, will keep for up to 5 days in the fridge.
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Amish Potato Salad
- 2 lbs yellow potatoes
- 2 large eggs
- 2 stalks celery
- 1 medium sweet onion
- ¾ cup sour cream
- ¼ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoon sugar
- 2 tablespoon sweet pickle relish
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika for garnish
To Cook Potatoes
- Wash peel and dice potatoes into ½ inch pieces.2 lbs yellow potatoes
- Add potatoes to a large pot. Cover with cold water until there's 1 inch of water above the potatoes. Season generously with salt. Bring to a boil, then reduce to a simmer and simmer for 10 minutes, until potatoes are just fork tender.
To Boil Eggs
- Place two eggs in a small saucepan and cover with water. Add a splash of vinegar and bring to a boil over high heat. Once boiling, turn off the heat and allow to sit for 10 minutes.
- Prepare an ice bath - cold water and ice cubes in a small bowl - and place eggs into the ice bath. Let cool until cool enough to handle. Then peel the shell and finely dice the hardboiled eggs.2 large eggs
Vegetables and Dressing
- Finely dice the celery and onion. Set aside.2 stalks celery, 1 medium sweet onion
- In a large bowl, whisk together the remaining ingredients (except paprika)¾ cup sour cream, ¼ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoon sugar, 2 tablespoon sweet pickle relish, 1 teaspoon celery seed, 1 teaspoon salt, 1 teaspoon black pepper
- Drain boiled potatoes and add to the large bowl with the dressing. Add the diced celery and onion, along with the hardboiled egg. Fold with a spatula until potatoes are fully covered in the dressing and everything is well mixed. Cover and refrigerate for at least 30 minutes, but up to overnight.
- Taste potato salad, adjusting salt, pepper and vinegar if needed. Prior to serving, sprinkle smoked paprika on top.½ teaspoon smoked paprika
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.