Amish Potato Salad Recipe -
Amish Potato Salad Recipe
  • READY IN 50 mins

Amish Potato Salad

Recipe by  

"This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. 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.
  2. 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.
  3. Peel the potatoes if desired, and cut into medium dice. 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. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2005

Made it for the 1st time last night and we all loved it. Very creamy. Next time I won't add as much sugar, but will keep everything else the same.

Most Helpful Critical Review
Aug 14, 2005

Used red potatoes instead of white. While this taste ok to good for us, I just plain thought it was too much work. I will revert back to other recipes. Thanks anyway.

Sep 26, 2005

Everytime I make this potato salad everyone wants the recipe. I use a little more onion, no carrots, and celery only if I have it. I also add a little extra celery seed to the dressing. I top the salad with sliced hard boiled eggs and sprinkle with paprika for a finished look.

Jun 13, 2005

Wonderful! I also omitted the carrots (our least favourite veggie)as well as the butter. I also reduced the sugar to a scant 1/2 cup and added 1 tablespoon of celery seed to the dressing. I increased the apple cider vinegar from 1/3 cup to 1/2 cup and instead of plain milk, I used buttermilk. I also made the dressing in the microwave. After the dressing cooled, I mixed it in with the spuds and added a good handful of chopped fresh dill. This is our "summer salad of the year"! Thanks MelCavell.

Mar 02, 2007

I've made this recipe several times now, and I like the sweet flavor of it, though sometimes I decrease the sugar a bit. I don't like celery so I substitute about a teaspoon of celery salt, and I use green onions. This doesn't replace my standard potato salad recipe, but its great for a change of pace.

Sep 25, 2005

Tastes just like I remember my Great Grandmother's potato salad tasting. Sogood! Definitely a keeper.

Aug 04, 2004

Thanks for a delicious recipe. I've made a different cooked dressing for years and this one is much creamier. I added salt & celery seed to my own taste since an amount wasn't listed. I also added green pepper & olives (personal preference). This dressing would also be great for cole slaw & macaroni salad.

Jan 18, 2011

I've used the same potato salad recipe for years and decided to try yours.I think it's delicious and sure hubby will like it too.Thanks for the recipe.


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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