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Amish Potato Salad is a creamy, sweet and tangy side dish made with tender potatoes and a creamy dressing. The perfect blend of flavors you want in a potato salad!A 15-Minute Prep Side DishAmish Potato Salad is a classic side dish thats known for its blend of sweet and tangy flavors. It comes together pretty quickly and is not just good for BBQs and cookouts but simple enough for everyday dinners too. I think it tastes even better after chilling in the refrigerator before serving, so that makes it perfect to toss together in advance too!Frequently Asked Questions:What is the difference between Amish Potato Salad and regular potato salad? They both have a lot of the same ingredients, but the added sugar and sweet relish help give the Amish Potato Salad a dressing that is both sweet and tangy. Its that sweet and sour combo that Amish Potato Salad is known for and its also very creamy. If you want a more standard potato salad recipe, please see my Southern Potato Salad recipe here. How do I serve Potato Salad? Serve as a side dish to any barbequed or oven-roasted meats. It is great to take to potlucks or parties. Though sometimes it is nice to just have a small bowl of it as a snack. Can you make Potato Salad in advance? Yes, you can make it 24 hours in advance. It needs the chill time of at least 1 hour as it is, making it in advance and giving it more chill time allows the flavors to come together even more. Do I have to peel potatoes first? If you prefer to have the skins on your potatoes, you can leave them and just dice them. Can I serve this warm instead? If you would like to serve it warm directly after making it, you can. Just be sure that it does not stay out at a warm temperature for more than 2 hours, or you will need to discard it. I do not recommend heating it after it has been chilled. How do I store leftovers? Amish Potato Salad should be stored in an airtight container in the refrigerator for 3-4 days. Serve chilled. You can mix it up again before serving if you feel that the potatoes on the top are drying out. Do not recommend freezing as the base will separate. Ingredients Needed: (See Recipe Card Below For The Full Recipe)russet potatoes Yukon Gold are also alternative options. Red potatoes are a little waxier and dont like to soak up the dressing as well so I wouldnt use those if at all possible. It will still taste good, it just will be more dressing since the potatoes wont really soak it up.large eggs If you are allergic to eggs or dont like them in your potato salad, you can leave them out.mayonnaise folks always ask me about using Miracle Whip which is a dressing, not a mayonnaise. I am not a good person to ask about that because I do not like Miracle Whip at all. If you like it, then dont let me stop you but I personally would not use it.granulated sugar This is what sets apart Amish potato salad from the standard potato salad. If you are really against adding it, then dont but youre basically not making an Amish potato salad anymore. I am sure you could use a sugar substitute, I just havent personally tested it out.apple cider vinegar I tried this with regular vinegar, red wine vinegar and a seasoned rice vinegar and we all preferred the apple cider vinegar but you can certainly use what you prefer. yellow mustard Dijon mustard is another option. The yellow mustard is going to really add to that punch of tanginess that Amish Potato Salad brings. It is meant to be a sweet and sour type salad.celery stalks dont like celery? Just leave it out. onion A yellow, white, or Vidalia onion are all good choice. But you can use a red onion if you would like to add a pop of color.sweet pickle relish you can use dill pickle relish instead if thats what you prefer. This is your potato salad, do what you want.How To Make Amish Potato SaladAdd your potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook for 10-15 minutes, until fork-tender. Drain the potatoes and set aside.Place your eggs in a small saucepan and cover them with cold water. Bring the eggs to a boil over high heat. Once they reach a boil, cover the saucepan and turn off the heat, allowing the eggs to sit in the hot water for 10 minutes. Transfer the eggs to a medium bowl filled with ice water. Let them sit in the water for 5 minutes. Peel and dice the eggs.In a large mixing bowl, combine the mayonnaise, sugar, apple cider vinegar, mustard, salt, and pepper. Stir in the potatoes, hard-boiled eggs, celery, onion, and relish.Cover the bowl and refrigerate for at least 1 hour before serving.Craving More Recipes?Amish Macaroni SaladAmish Country CasseroleNo-Starter Amish Friendship BreadJalapeno Popper Potato SaladDill Pickle Potato Salad PrintAmish Potato SaladAmish Potato Salad is a sweet and tangy chilled side dish made with tender potatoes and a creamy dressing, perfect for potlucks, cookouts, and family meals.Course Side Dish, SnackCuisine AmericanPrep Time 15 minutes minutesCook Time 15 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 30 minutes minutesServings 6Calories 468kcalAuthor Brandie SkibinskiIngredients2 pounds russet potatoes, peeled and diced4 large eggs1 cup mayonnaise cup granulated sugar2 Tablespoons apple cider vinegar1 Tablespoon yellow mustard1 teaspoon salt1 teaspoon pepper4 celery stalks, finely diced small onion, finely diced cup sweet pickle relish (can use dill pickle relish)InstructionsAdd 2 pounds russet potatoes, peeled and diced to a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook for 10-15 minutes or until fork-tender. Drain the potatoes and set aside. Place 4 large eggs in a small saucepan and cover them with cold water. Bring the eggs to a boil over high heat. Once they reach a boil, cover the saucepan and turn off the heat, allowing the eggs to sit in the hot water for 10 minutes. Transfer the eggs to a bowl filled with ice water. Let them sit in the water for 5 minutes. Peel and dice the eggs. In a large mixing bowl, combine the 1 cup mayonnaise, 1/4 cup granulated sugar, 2 Tablespoons apple cider vinegar, 1 Tablespoon yellow mustard, 1 teaspoon salt, and 1 teaspoon pepper. Stir in the potatoes, hard-boiled eggs, 4 celery stalks, finely diced, 1/2 small onion, finely diced, and cup sweet pickle relish. Cover the bowl and refrigerate for at least 1 hour before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 468kcal | Carbohydrates: 41g | Protein: 8g | Fat: 31g | Sodium: 787mg | Fiber: 2g | Sugar: 13g

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