Amish Potato Salad

Written by on in Appetizer, Dinner, Salad, Side Dish, Snack

Happy Labor Day! This is a simple potato salad recipe that combines eggs, potatoes, yellow mustard, and a hint of sweetness for a delicious bite.

Amish Potato Salad
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Amish Potato Salad

Recipe by The Cooking LawyerCourse: Side DishCuisine: American, AmishDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 6 large Russet potatoes

  • 3 hard boiled eggs

  • 1 Vidalia onion, chopped into bite-sized pieces

  • 3 stalks of celery, chopped into bite-sized pieces

  • 3/4 cup light mayonnaise

  • 1/4 cup white distilled vinegar

  • 1/4 cup yellow mustard, like French’s

  • 2 tsp sugar

  • 1 tsp paprika

  • Salt and pepper

Directions

  • Wash potatoes to remove any debris.
  • To a pot, add the potatoes then cover with cold water. Add salt.
  • Bring water to a boil.
  • In another pot, add eggs and cover with cold water. Bring water to boil.
  • While the potatoes and eggs are boiling, chop the celery and onion.
  • Mix the mayonnaise, vinegar, mustard, and sugar together in a large bowl. Add the chopped celery and onion.
  • Once eggs are boiling, turn off heat and cover. Let stand for 10 minutes.
  • After the 10 minutes, put the eggs in an ice water bath to stop the cooking.
  • Once the potatoes boil, set to a simmer for 15 minutes or until potatoes are fork-tender. Remove from the water to stop the cooking process.
  • Cut the potatoes into bite-sized pieces, and add to the bowl with the other ingredients. As you add to the bowl, add salt and pepper so the warm potato will absorb them.
  • Chop the eggs, and add to the bowl.
  • Add the paprika, salt, and pepper to taste. Mix well.
  • Chill for 2 hours in the fridge.

Notes

  • You can substitute non-fat Greek yogurt for a healthier option.
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