Quick and Easy Dinner Recipes




You Need to Try This Delicious Amish Potato Salad Recipe

fresh home made potato salad with salmon shashlik

You Need to Try This Delicious Amish Potato Salad Recipe

Potato salad is one of summer's great delights. Whether you have it as a side for a barbecue, a picnic, or a simple family dinner, it never disappoints. This is, of course, provided that you have a great recipe for potato salad. This Amish potato salad recipe will fit the bill perfectly.

You might be wondering what the difference is between Amish potato salad and regular potato salad. Amish potato salad tends to be sweeter than traditional, due to the use of sugar. Some Amish potato salad recipes may exclude mustard, but this one includes it. We think the mustard is important, since it helps give both color and flavor to the dish.

Even though Amish potato salad has sugar added into it, don't mistake it for sweet! This is still a savory dish. Some may consider it more balanced in flavor than traditional potato salad. Many of the other ingredients are shared between Amish and regular potato salad, so this recipe should still look familiar enough.

Don't let the many ingredients in this recipe intimidate you. It's actually quite easy to make! Some cooks shy away from potato salad because certain recipes make it into a huge endeavor. This recipe will allow you to enjoy the deliciousness of a good potato salad without all of the extra work. Enjoy!

Amish Potato Salad


6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise


Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.

Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Peel the potatoes if desired, and dice into medium-sized cubes. Place in a large bowl, and toss with the onion, celery, carrots, celery seed, and hard-cooked eggs.

Gently fold in the dressing. Refrigerate until serving.

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