Amish Potato Salad


Amish Potato Salad

Amish Potato Salad

This farm-style Amish Potato Salad will take your taste buds to Pennsylvania Dutch country in an instant. Made with your own fresh ingredients, this potato salad recipe beats anything you could buy at the market! It's perfect for potlucks, picnics, or just as a side dish for your favorite warmer weather meals. 

What You'll Need

  • 3 pounds potatoes, cut into quarters
  • 3/4 cup mayonnaise
  • 3/4 cup sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons vinegar
  • 1 1/2 teaspoon salt
  • 4 hard boiled eggs, peeled and chopped
  • 1/2 cup onions, finely chopped
  • 2 stalks celery, chopped

What to Do

  1. Place the potatoes in a large pot, fill with enough water to cover potatoes. Bring to a boil and cook about 20 minutes, or until fork tender. Drain, set aside to cool.
  2. In a medium bowl combine mayo, sugar, mustard, vinegar and salt, mix well.
  3. Place the potatoes, eggs, onion and celery in a large bowl. Pour in the dressing and gently stir until thoroughly mixed. Chill 2 to 3 hours before serving.

Test Kitchen Tips

  • Amish recipes are always super popular. It's no surprise, because they always come out so good! For more Amish recipes check out our Classic Amish Dessert Recipes
  • One of our favorite recipes, especially during the spring and summer, is Amish Harvest Tomatoes! Simple to make, refreshing to eat! 
  • Love this recipe? Make sure to tell us your thoughts in the comments! 

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 249
  • Calories from Fat 74
  • Total Fat 8.3g 13 %
  • Saturated Fat 1.3g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 5.1g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 80mg 27 %
  • Sodium 560mg 23 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 3.6g 15 %
  • Sugars 17g 0 %

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I am going to try to make the recipe here at home. I went to Walmart and bought the store bought and I did not like it, but I ate it rather to throw it out because I don't like to throw money down the drain!!!!

My post was according to the store bought, not your recipe.....

I got rid of the sugar and coped garlic dills (Kosher) I used 4 spears and chopped them very fine and used the pickle juice and not the vinegar too! that is sort of funny how more than one person did a simular )

This recipe is one I and my mother have used for decades. However, if you substitute sweet pickle juice where it calls for the vinegar, you can eliminate the sugar in the recipe and add the chopped or sliced sweet pickles which give it more texture and added flavor. I also add some onion powder for better blended flavor. Also I use russet potatoes.

When I make this recipe I will rate it.

Delicious! I did cut back on the sugar quite a bit, I think it would have been too sweet. I used about 1/2 cup, and it was still quite sweet (but not too sweet). I used Dijon mustard, as that was all I had. This potato salad is amazing, and even my kids gobbled it up.

Way too much sugar.

I haven't made this but I also thought it would be too much sugar. I have eaten Amish potato salad at their restaurants and didn't care for it.

lucretia, their dishes are great, if you follow how to do the recipe, don't give up, make it at home, and you can give and take according to the recipe..

I can't wait to try anything Amish

I find that different types of potatoes make the texture of the salad turn out different. Old or russet potatoes make a dryer potato salad where newer type potatoes makes a watery one. Anyone else find that that maybe the problem?

Yes, that is the truth. Look up on the computer and I maybe wrong but Yukon potatoes are less dry...

Similar to my version of potatoe salad, I peel my potatoes, and since I don't always have celery on hand, I use celery feeds.

What are Celery Feeds? Thanks.

maybe meant celery seeds

My husband was born & raised in PA Dutch country and as we now live in WA State this is a great reminder of his childhood days! The dressing ingredients are wonderful as is but as a mayo lover I added extra - and it did thicken up. I also added sweet pickles, black olives and fresh ground black pepper to the salad which just gives extra taste. It's easy to double for larger groups too!

My heritage is "Amish" and this is the exact recipe my mother made and it is the only way I make potato salad. I have always had many compliments on my salad. If the dressing is too runny, doctor it up, add more mayo, (I use Miracle Whip), experiment.....I've never had it too runny.

This DOES NOT look anything like the picture! I followed the directions to a T and it tastes horrible. The "dressing" is runny and there is very little flavor. I am very disappointed that I wasted my time and resources on this recipe.

I tried this recipe for my daughter's graduation party yesterday. It tasted really good, but the dressing ended up being VERY runny. I ended up having to use a slotted spoon for it! What would have caused that??

Sugar breaks down in the mayo, which could make it runny. Plus, the 2 TBL of vinegar adds liquid. Celery also releases water, which is one of the downsides of making it the day before. Next time, you can try using less sugar and 1 TBL less vinegar, if you prefer. You can also add additional mayo to thicken it up.

I use 2% sour cream with brown sugar and vinegar but omitting the mustard. Old family favorite. Very German going to try this recipe

I can not eat mayo what could I use instead .

Some people use plain Greek yogurt as a healthier substitute for mayonnaise. However, we have not tested the recipe with anything other than mayonnaise, so we can not guarantee the results. Thank you!

What do you sub for mayo in other recipes you have?

You could also sub sour cream for mayo in this recipe, or look at our German Potato Salad recipe, which has no mayo and is delicious!

DELICIOUS! Tastes even better the second day. I followed the recipe as is. Yes there is a good amt of sugar in it, but the vinegar & mustard gives a perfect balance.

I will try but without sugar.

That's pretty much my mom's recipe except she used Miracle Whip instead of mayo. And she was born and raised in Minnesota. No Amish roots at all.

oops, didn't see all that sugar! Mom just used about a Tbsp.

What type of potatoes are used? I can't tell from the picture. I imagine they are not too big to begin with as the recipe says to cut in quarters. Has anyone tried it with less sugar; and, if so, how much did you use?

We used red skinned potatoes but you can use white potatoes also.

Honestly the sugar is way to much It is way to sweet.I felt like I ruined the potato salad when I tasted it.I tried to save it by adding more vinegar and mustard but not much luck.

I would like to try this but 3/4 cup of sugar seems too much. Any comments?

Most Amish type salads I have ever tried are pretty sweet.

If the amount of sugar in this recipe is too much for you, you can always adjust it to your liking. Enjoy!

I thought Amish potato salad had bacon in it. I am just asking. [Not criticizing]

Hi... its the german potato salad that has the bacon in it. I make that one a lot :-)

Can I add red onions to this as I have extra and hate to just have to throw them away? I have only had this once in Napanee IN I can't wait to try this. Thanks for the great recipes and all the help everyone always gives me as i'm not a great cook yet but I will be thanks to all of you.

Yes I really like it with extra onions..and sometimes I'll add some olives too...

The two amish potato salad dressings I use, are cooked dressings. That is the only kind I have ever made. The only two Amish dressing I ever knew about.

I struggle with cold tuna noodle salad all the time. Used this recipe with pasta. It was really good. I won't be looking any longer.

I make my potato salad the same way but I don't put onions or vinegar, or mayo in it. I use miraclewhip, sweet relish,a teaspoon of sugar, mustard and a 1/3 cup of milk for the dressing.

Then it's not the same at all, is it.

Same recipe that Mom and I have used over the years but with the addition of diced radishes and black olives, sliced. Mom also used sweet pickle relish for an added dash. This always went over well.

Sounds so good.Will try it

This is about the same receipe I have used for 65 or so years, with a couple exceptions. along with the salad dressing and mustard and sugar, I add buttermilk to thin out the afore mentioned dressing or if no buttermilk is on hand I use 1 cup of milk with 2 tablespoons of vinager add this to the salad dressing at times I also add celery seeds. I use large baker potatoes not a great fan of mashed potato salad.



This is the very same potato salad receipe I have made all my life and the same one my mother made when I was small. I'm 77 years old so this has been around a long time. I get requests to bring the potato salad to family affairs and asked for the recipe. Unfortunately, I don't use a recipe. I just go from experience.

do you always use celery? wonder how it would be without the celery

The recipe sounds great. I would use a Sugar Substitute instead of all of that sugar!!!

that's my recipe in larger quantities...I'm not Amish.

awesome and easy recipe even i can follow - i have a question though - the recipe doesn't specify what kind of potatoes to use, can any kind be used?

all purpose, or red...the russets will turn to mush


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