Amish Potato Salad
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.
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.
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.
Nutrition
Calories: 200kcal
Love this recipe?Follow us at @thenandnowspace for more