The Graceful Dame
PrintSweet. 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!
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
3/4 c. Carrots, shredded.
1/2 c. Celery, diced
1/3 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 1/2 c. Sugar
1 c. Mayonnaise
2/3 c. Evaporated Milk
1/3 c. Apple Cider Vinegar
3 Tbsp. Yellow Mustard
1/2 Tbsp. Salt
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 3/4 of the amount of the shredded/ diced potatoes, excluding about 1/4 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!
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:
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.
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:
By following these storage suggestions, you can enjoy Amish Potato Salad safely and savor its delicious flavors even
Find it online: https://gracefuldame.com/amish-potato-salad/