Ingredients for Amish Potato Salad
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How to Make Amish Potato Salad
- Boil cubed potatoes until tender (about 15-20 minutes). Drain well and set aside to cool slightly.
- While potatoes cook, hard-boil eggs. Once cooled, peel and chop eggs.
- In a large bowl, combine finely chopped onion and celery.
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, yellow mustard, celery seed, salt, and pepper until smooth.
- Gently fold the chopped potatoes and eggs into the onion and celery mixture.
- 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.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
- Before serving, gently stir and taste. Adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
152g
Fat
12g
Carbs
22g
