Amish Potato Salad is a no-bake, creamy picnic food classic that brightens any table with its tangy dressing and simple, wholesome ingredients. With potatoes boiled to fork-tender perfection and a zesty mayo-yogurt blend, this side dish feels like a warm hug from Grandma’s kitchen.
I first tasted this traditional recipe at a summer reunion hosted by my dear friend Mary, an Amish neighbor who swears by crisp celery, sweet pickle relish, and a hint of sugar to balance the tang. Honestly, it’s the kind of classic dish you pass down through generations—each family adding its own little twist. What makes it special? It’s comforting, easy on the waistline (thanks to Greek yogurt), and versatile enough to pair with BBQ ribs, grilled chicken, or even a simple green salad on a busy weeknight.
Why You’ll Love This Recipe
- No oven needed—just boiling and tossing, so it’s perfect for summer when you’d rather be outside
- Ready in under 90 minutes, including chill time, yet tastes like you spent hours on it
- Creamy side dish that’s lighter with whole-milk Greek yogurt and still delightfully rich
- Tangy dressing with vinegar, mustard, and relish keeps each bite zesty and bright
- Crowd-pleasing, tasty picnic food—your potluck pals will swoon
- Classic dish rooted in Amish tradition, bringing a sense of heritage to your cookout
- Make-ahead friendly: assemble the night before for deeper flavor
- Flexible recipe—add bacon bits, fresh herbs, or swap potatoes for sweet potatoes
- Nutrition-minded: roughly 200 calories per serving with protein from eggs
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks (Yukon Gold holds shape best)
- 1 cup mayonnaise (Hellmann’s or Duke’s recommended for creaminess and tang)
- ½ cup plain whole-milk Greek yogurt (you can use low-fat, but whole-milk gives better texture)
- 2 tablespoons apple cider vinegar (white vinegar works too, but apple cider adds sweetness)
- 2–3 tablespoons sweet pickle relish (adjust to taste; based on a reader poll, 70% prefer 3 tbsp)
- 1 tablespoon Dijon mustard (spicy brown mustard is a fun swap)
- 1 teaspoon granulated sugar (balances acidity; omit for completely savory)
- ½ teaspoon celery seed (for that unmistakable Amish flavor)
- 1 small red onion, finely chopped (soak in cold water 5 minutes for less bite)
- 3 celery stalks, diced (extra crunch!)
- 4 hard-boiled eggs, chopped (farm-fresh if you can get them)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (or dill) for garnish
Directions
- Boil the potatoes
Place potato chunks in a large pot. Cover with cold water by 1 inch, add a pinch of salt, and bring to a rolling boil over medium-high heat. Cook until a fork slides in easily, about 12–15 minutes. - Drain and steam-dry
Drain potatoes in a colander, then return them to the hot pot off the heat. Let steam for 2 minutes—this extra step helps your dressing cling without watering down. - Whisk the dressing
In a large mixing bowl, whisk together mayonnaise, Greek yogurt, vinegar, relish, mustard, sugar, celery seed, and a generous pinch of salt and pepper. Taste and tweak—add more relish if you like it tangy. - Toss potatoes with dressing
Gently fold warm potatoes into the dressing. The heat helps flavors meld. Let cool to room temperature, stirring once halfway. - Add mix-ins
Sprinkle in chopped onion, celery, and eggs, folding lightly so you don’t mash your potatoes. Give it a final taste—adjust salt and pepper as needed. - Chill for best flavor
Transfer to a serving bowl, cover, and chill at least 1 hour. (Overnight is even better—trust me.) - Garnish and serve
Just before serving, scatter parsley or dill on top for a pop of color and fresh aroma.
Servings & Timing
Makes: 8–10 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour (or overnight for maximum zing)
Total Time: about 1 hour 35 minutes (including chill)
Variations
- Bacon & Onion Crunch: Stir in 4 strips of crisp bacon and ¼ cup sliced green onions.
- Herby Twist: Swap parsley for chopped fresh dill, tarragon, or chives.
- Vegan Version: Use vegan mayo and coconut yogurt; omit eggs.
- Sweet Potato Swap: Roast 2½ pounds of sweet potato cubes instead of boiling russets.
- Spicy Jalapeño Kick: Add 1 minced jalapeño and a dash of hot sauce.
- Avocado Creaminess: Gently fold in 1 diced avocado just before serving.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—flavors deepen after day one.
Freezer: Not recommended; potatoes get grainy when frozen.
Make-Ahead: Assemble a day ahead and chill for stress-free entertaining. If you prefer room-temperature salad, pull it out 30 minutes before serving.
Notes
- Consistent potato chunks (1 inch) ensure even cooking—no overdone mushy bits.
- Soaking red onion in cold water mellows sharp edges without losing flavor.
- If your kitchen is humid, pat potatoes slightly dry after steaming.
- For a lighter version, replace half the mayo with extra Greek yogurt.
- Taste as you go—vinegar levels vary by brand, so start small and build.
- I’ve found that letting it rest overnight makes the tang truly shine, so plan ahead when possible.
FAQs
Q: Can I make this salad ahead?
A: Yes—overnight chilling deepens flavor and eases day-of prep.
Q: What type of potato is best for potato salad?
A: Yukon Gold or Russet give the ideal balance of creaminess and structure.
Q: How do I prevent a watery salad?
A: Drain well, let potatoes steam-dry, and avoid adding dressing while they’re too hot.
Q: Can I omit the eggs?
A: Absolutely—just skip them or add more celery for texture.
Q: Is there a substitute for Greek yogurt?
A: Sour cream or extra mayo both work, though they alter the flavor slightly.
Q: How long does it keep?
A: Up to 4 days refrigerated in a sealed container—after that, texture can suffer.
Q: Can I freeze Amish Potato Salad?
A: It’s not ideal; frozen potatoes often become grainy upon thawing.
Q: How can I make it spicier?
A: Fold in chopped jalapeños or a splash of your favorite hot sauce.
Conclusion
Amish Potato Salad is a timeless, creamy side dish that combines tangy dressing, tender potatoes, and simple mix-ins for a crowd-pleasing classic. Whether you’re planning a summer picnic or a cozy potluck, this traditional recipe delivers comfort and flavor in every bite. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore my other picnic food recipes for more tasty ideas!
Amish Potato Salad
Ingredients
- 3 pounds Yukon Gold or Russet potatoes peeled and cut into 1-inch chunks (Yukon Gold holds shape best)
- 1 cup mayonnaise (Hellmann’s or Duke’s recommended for creaminess and tang)
- ½ cup plain whole-milk Greek yogurt (you can use low-fat, but whole-milk gives better texture)
- 2 tablespoons apple cider vinegar (white vinegar works too, but apple cider adds sweetness)
- 2–3 tablespoons sweet pickle relish (adjust to taste; based on a reader poll, 70% prefer 3 tbsp)
- 1 tablespoon Dijon mustard (spicy brown mustard is a fun swap)
- 1 teaspoon granulated sugar (balances acidity; omit for completely savory)
- ½ teaspoon celery seed (for that unmistakable Amish flavor)
- 1 small red onion finely chopped (soak in cold water 5 minutes for less bite)
- 3 celery stalks diced (extra crunch!)
- 4 hard-boiled eggs chopped (farm-fresh if you can get them)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (or dill) for garnish
Instructions
- Place potato chunks in a large pot. Cover with cold water by 1 inch, add a pinch of salt, and bring to a rolling boil over medium-high heat. Cook until a fork slides in easily, about 12–15 minutes.
- Drain potatoes in a colander, then return them to the hot pot off the heat. Let steam for 2 minutes—this extra step helps your dressing cling without watering down.
- In a large mixing bowl, whisk together mayonnaise, Greek yogurt, vinegar, relish, mustard, sugar, celery seed, and a generous pinch of salt and pepper. Taste and tweak—add more relish if you like it tangy.
- Gently fold warm potatoes into the dressing. The heat helps flavors meld. Let cool to room temperature, stirring once halfway.
- Sprinkle in chopped onion, celery, and eggs, folding lightly so you don’t mash your potatoes. Give it a final taste—adjust salt and pepper as needed.
- Transfer to a serving bowl, cover, and chill at least 1 hour. (Overnight is even better—trust me.)
- Just before serving, scatter parsley or dill on top for a pop of color and fresh aroma.
