Amish Potato Salad Recipe

Ingredients for Amish Potato Salad

• 3 lbs Yukon Gold potatoes, peeled and cubed
• Hard Boiled Eggs
• 1 medium yellow onion, finely chopped
• 1 cup celery, finely chopped
• Salad Dressing
• Sugar
• Prepared Mustard
• Vinegar
• Salt
• Milk

How to Make Amish Potato Salad

1. Boil cubed potatoes until tender (about 15-20 minutes). Drain well and set aside to cool slightly.
2. While potatoes cook, hard-boil eggs. Once cooled, peel and chop eggs.
3. In a large bowl, combine finely chopped onion and celery.
4. In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, yellow mustard, celery seed, salt, and pepper until smooth.
5. Gently fold the chopped potatoes and eggs into the onion and celery mixture.
6. Pour in about half of the dressing. Gently mix to coat. Taste and add more dressing as desired. For a richer flavor, consider adding the dressing in stages - mix in some, refrigerate for at least 4 hours or overnight, then add more dressing and mix again before serving. This allows the potatoes to absorb the flavors beautifully.
7. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
8. Before serving, gently stir and taste. Adjust seasoning as needed.