Sweet. Tangy. Moist. Amish Potato Salad is the best for a reason!
There are so many foods from our Pennsylvania Dutch, Mennonite upbringing we didn't know we would miss until we moved away. Good, old-fashioned Amish potato salad is one of them. Even the grocery stores in Lancaster's Amish country have such fantastic in-house, ready-to-go potato salad.
My husband enjoys potato salad as a side with sandwiches and I struck out time after time with trying to buy quick, ready-made potato salad at the grocery stores here in Arizona. Nasty stuff, I tell you. Dry. Gritty potatoes. Bland. Even though we hate to waste food, we'd end up tossing it, most of the time.
We've learned that, if we want some, worthwhile potato salad, we need to make it ourselves. Or enjoy it on a visit to Pennsylvania when we go back to visit our family.
By the way, are you're looking for other, authentic Amish and Mennonite recipes? You, definitely, should try these Amish Sticky Buns or this delicious, Amish White Bread!
From the Kitchen of My Dear Aunt Cindy
This Recipe comes from the recipe box of my dear Aunt Cindy. Cindy was a sweet wife and mother who tirelessly sought to honor the Lord in all that she did. She tirelessly served her family. She was most definitely "given to hospitality," opening her home to family, friends, and strangers - generously serving both warm fellowship and delicious, home cooked meals. Our hearts still grieve her earthside departure. Yet, we do so with joy, knowing her life was hidden in Christ. Now, she is in His presence experiencing all that Glory has to offer.
Earlier, I mentioned to my mother that I intended to add Amish potato salad to my collection of recipes. She surprised me by sending me this recipe that my Aunt Cindy had shared with the other ladies in her church in a small, church cookbook many years ago.
Enjoy this Amish potato salad for lunch with sandwiches, as a side at a cookout, or pack it for a Sunday afternoon picnic in the park! How ever you plan to serve it, I promise it is going to be delicious!
Ingredients
6-8 Medium Potatoes, cooked, peeled, and either shredded or diced (We prefer them shredded but do them as you wish! Also, I like to use Yukon gold potatoes - russet or red potatoes are good option, too!)
1 Small-Medium Onion, very finely diced
4 Hardboiled Eggs, diced
¾ c. Carrots, shredded.
½ c. Celery, diced
⅓ c. Sweet Pickles, finely diced (Or, sweet relish is yummy, too! Also, if you prefer the flavor of dill pickles over sweet, feel free to try those, instead.)
1 ½ c. Sugar
1 c. Mayonnaise
⅔ c. Evaporated Milk
⅓ c. Apple Cider Vinegar
3 Tbsp. Yellow Mustard
½ Tbsp. Salt
Directions
Chop, Dice, and Shred the Vegetables
First, boil the potatoes in a large pot of water. When they are soft when pricked with a fork, remove them and place them on a plate to cool. Allow them to cool completely before peeling and dicing/shredding them.
Next, dice the hard-boiled eggs and add them to a large mixing bowl. Shred the carrots and add them, as well. Lastly, finely dice the onion and pickles, chop the celery, and add them to the mixing bowl.
Now, add about ¾ of the amount of the shredded/ diced potatoes, excluding about ¼ of the amount. (After the liquid had been added to the potato salad, you'll add in more until the desired level of moistness is achieved. You, definitely, do not want to end up with dry potato salad - It's just easier to add more potato to the recipe than it is to need to mix up more of the dressing to balance it out if it ends up too dry.)
Mix the Liquid Ingredients
Stir together remaining ingredients - sugar, mayonnaise, evaporated milk, apple cider vinegar, mustard, and salt.
Then, pour the sauce over the other ingredients.
Mix All Ingredients Together
Now that all the ingredients are assembled, Gently, by hand, begin mixing everything together. Depending upon the size of the potatoes you used and whether you chose to dice or shred the potatoes, the mixture may be just right, or it may be too moist - almost soupy. To perfectly adjust the moisture level, add in the remaining potato until it is just how you want it.
When the desired consistency is reached, transfer the potato salad to a serving bowl, cover with a lid or with plastic wrap, and refrigerate. It can be served immediately. However, I recommend waiting a few hours for the flavors to really blend together and for the mixture to chill completely.
Now, it's ready to go! Enjoy!
Serving Suggestions: Amish Potato Salad
Amish Potato Salad is a delightful dish with a rich, creamy texture and a satisfying balance of flavors. It's a versatile side dish that pairs perfectly with various meals and gatherings. Here are some serving suggestions to help you make the most of this classic potato salad:
- Picnics and Barbecues: Amish Potato Salad is a classic choice for picnics and barbecues. Serve it alongside grilled burgers, hot dogs, or barbecue chicken. Its creamy texture and tangy sweetness make it a great companion to smoky and savory grilled dishes.
- Potluck Parties: When you're invited to a potluck or planning to host one, bring or serve Amish Potato Salad. It's a crowd-pleaser that's easy to transport and can be made in advance. Your friends and family will appreciate its homemade taste.
- Sandwiches and Wraps: Use Amish Potato Salad as a filling for sandwiches or wraps. It adds a creamy and flavorful element to your favorite bread or tortilla. Try it with deli meats, lettuce, and tomatoes for a satisfying lunch option.
- Light Lunch or Dinner: Enjoy a light and refreshing meal by serving Amish Potato Salad with a simple green salad. The combination of creamy potatoes and crisp greens makes for a delightful contrast in textures and flavors.
- Family Gatherings: Whether it's a family reunion, birthday party, or backyard gathering, this potato salad is a versatile side dish that can be a hit with guests of all ages. Its sweet and tangy profile appeals to a wide range of tastes.
Whether you're hosting a summer barbecue, celebrating the holidays, or simply enjoying a light meal, Amish Potato Salad offers a delightful and satisfying side dish that's sure to please.
Storage Suggestions: Amish Potato Salad
Amish Potato Salad is a beloved dish that's perfect for making in advance or enjoying as leftovers. To keep it fresh and safe for consumption, follow these storage suggestions:
- Refrigeration: After making your Amish Potato Salad, promptly store it in the refrigerator. Consume it within 5 to 7 days of preparation for optimal flavor and texture. Do not freeze, as the texture will not survive when frozen and thawed, unfortunately.
- Airtight Container: When storing the leftovers, transfer the potato salad into an airtight container with a secure lid. Ensure that the container is clean and dry before adding the salad. If you don’t have an airtight container, cover tightly with plastic wrap before refrigerating.
- Mix Before Serving: If the salad has been refrigerated for an extended period, you may notice that the dressing has settled at the bottom and the potatoes have absorbed some of it. Before serving, gently mix the salad to redistribute the dressing and flavors evenly.
- Transportation: If you're bringing Amish Potato Salad to a picnic, potluck, or gathering, use a cooler or insulated bag with ice packs to keep it cold during transit. It's crucial to maintain a safe temperature to prevent spoilage.
- Quality Check: Before serving any leftover potato salad, perform a quality check. Ensure that it smells and looks fresh. If you notice any off-putting odors, changes in color, or signs of spoilage, it's best to discard it to avoid foodborne illness.
By following these storage suggestions, you can enjoy Amish Potato Salad safely and savor its delicious flavors even after it's been prepared in advance or has become a leftover from a previous meal.
PrintAmish Potato Salad
Sweet. Tangy. Moist. Amish Potato Salad is the best for a reason! Enjoy it for lunch with sandwiches, as a side at a cookout, or pack it for a Sunday afternoon picnic in the park!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-15 servings 1x
- Category: Salads
- Method: chop and stir
- Cuisine: Amish
Ingredients
6-8 Medium Potatoes, cooked, peeled, and either shredded or diced (We prefer them shredded but do them as you wish! Also, I like to use Yukon gold potatoes - russet or red potatoes are good option, too!)
1 Small-Medium Onion, very finely diced
4 Hardboiled Eggs, diced
¾ c. Carrots, shredded.
½ c. Celery, diced
⅓ c. Sweet Pickles, finely diced (Or, sweet relish is yummy, too! Also, if you prefer the flavor of dill pickles over sweet, feel free to try those, instead.)
1 ½ c. Sugar
1 c. Mayonnaise
⅔ c. Evaporated Milk
⅓ c. Apple Cider Vinegar
3 Tbsp. Yellow Mustard
½ Tbsp. Salt
Instructions
First, boil the potatoes in a large pot of water. When they are soft when pricked with a fork, remove them and place them on a plate to cool. Allow them to cool completely before peeling and dicing/shredding them.
Next, dice the hard-boiled eggs and add them to a large mixing bowl. Shred the carrots and add them, as well. Lastly, finely dice the onion and pickles, chop the celery, and add them to the mixing bowl.
Now, add about ¾ of the amount of the shredded/ diced potatoes, excluding about ¼ of the amount. (After the liquid had been added to the potato salad, you'll add in more until the desired level of moistness is achieved. You, definitely, do not want to end up with dry potato salad - It's just easier to add more potato to the recipe than it is to need to mix up more of the dressing to balance it out if it ends up too dry.)
Stir together remaining ingredients - sugar, mayonnaise, evaporated milk, apple cider vinegar, mustard, and salt.
Then, pour the sauce over the other ingredients.
Now that all the ingredients are assembled, Gently, by hand, begin mixing everything together. Depending upon the size of the potatoes you used and whether you chose to dice or shred the potatoes, the mixture may be just right, or it may be too moist - almost soupy. To perfectly adjust the moisture level, add in the remaining potato until it is just how you want it.
When the desired consistency is reached, transfer the potato salad to a serving bowl, cover with a lid or with plastic wrap, and refrigerate. It can be served immediately. However, I recommend waiting a few hours for the flavors to really blend together and for the mixture to chill completely.
Now, it's ready to go! Enjoy!
Notes
Serving Suggestions: Amish Potato Salad
Amish Potato Salad is a delightful dish with a rich, creamy texture and a satisfying balance of flavors. It's a versatile side dish that pairs perfectly with various meals and gatherings. Here are some serving suggestions to help you make the most of this classic potato salad:
-
- Picnics and Barbecues: Amish Potato Salad is a classic choice for picnics and barbecues. Serve it alongside grilled burgers, hot dogs, or barbecue chicken. Its creamy texture and tangy sweetness make it a great companion to smoky and savory grilled dishes.
-
- Potluck Parties: When you're invited to a potluck or planning to host one, bring or serve Amish Potato Salad. It's a crowd-pleaser that's easy to transport and can be made in advance. Your friends and family will appreciate its homemade taste.
-
- Sandwiches and Wraps: Use Amish Potato Salad as a filling for sandwiches or wraps. It adds a creamy and flavorful element to your favorite bread or tortilla. Try it with deli meats, lettuce, and tomatoes for a satisfying lunch option.
-
- Light Lunch or Dinner: Enjoy a light and refreshing meal by serving Amish Potato Salad with a simple green salad. The combination of creamy potatoes and crisp greens makes for a delightful contrast in textures and flavors.
-
- Family Gatherings: Whether it's a family reunion, birthday party, or backyard gathering, this potato salad is a versatile side dish that can be a hit with guests of all ages. Its sweet and tangy profile appeals to a wide range of tastes.
Whether you're hosting a summer barbecue, celebrating the holidays, or simply enjoying a light meal, Amish Potato Salad offers a delightful and satisfying side dish that's sure to please.
Storage Suggestions: Amish Potato Salad
Amish Potato Salad is a beloved dish that's perfect for making in advance or enjoying as leftovers. To keep it fresh and safe for consumption, follow these storage suggestions:
-
- Refrigeration: After making your Amish Potato Salad, promptly store it in the refrigerator. Consume it within 5 to 7 days of preparation for optimal flavor and texture. Do not freeze, as the texture will not survive when frozen and thawed, unfortunately.
-
- Airtight Container: When storing the leftovers, transfer the potato salad into an airtight container with a secure lid. Ensure that the container is clean and dry before adding the salad. If you don’t have an airtight container, cover tightly with plastic wrap before refrigerating.
-
- Mix Before Serving: If the salad has been refrigerated for an extended period, you may notice that the dressing has settled at the bottom and the potatoes have absorbed some of it. Before serving, gently mix the salad to redistribute the dressing and flavors evenly.
-
- Transportation: If you're bringing Amish Potato Salad to a picnic, potluck, or gathering, use a cooler or insulated bag with ice packs to keep it cold during transit. It's crucial to maintain a safe temperature to prevent spoilage.
-
- Quality Check: Before serving any leftover potato salad, perform a quality check. Ensure that it smells and looks fresh. If you notice any off-putting odors, changes in color, or signs of spoilage, it's best to discard it to avoid foodborne illness.
By following these storage suggestions, you can enjoy Amish Potato Salad safely and savor its delicious flavors even
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