Amish Potato Salad

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Amish Potato Salad is a great summer side dish, made with potatoes and a sweet and tangy dressing.

Prep Time20

Cook Time10

Total Time30

Course: 30 minutes or less, Potatoes, Side Dish

Cuisine: American

Keyword: Amish potato salad, amish potato salad with eggs, amish style potato salad

Servings: servings

Calories: 266kcal

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.

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

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

Potato salad tastes best the next day. Make 24 hours in advance if possible and keep refrigerated until ready to serve.