Amish potato salad is the creamy, slightly sweet side dish that disappears first at picnics, potlucks, and family dinners. Tender potatoes, crunchy celery, and chopped onion are folded into a mayonnaise dressing with mustard and sweet pickle relish, then chilled until everything tastes balanced.
This version is simple on purpose. You boil the potatoes, stir together a quick dressing, and let the refrigerator do the rest. Hard-boiled eggs are optional, but they add extra creaminess and make the salad feel a little more traditional.
Table of Contents
Why This Amish Potato Salad Recipe Works
The sweet pickle relish is the secret. It adds a gentle sweetness and a bit of tang that balances the rich mayonnaise and the sharp mustard. Celery and onion bring crunch, so every bite has both soft and crisp texture.
Cooling the potatoes before mixing also matters. Warm potatoes can make a dressing turn oily, while cooled potatoes keep the salad creamy. A rest in the refrigerator lets the flavors blend, which is why this Amish potato salad tastes even better after a few hours.
Ingredients for Amish Potato Salad
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, finely chopped
- 1/4 cup sweet pickle relish
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 2 hard-boiled eggs, chopped (optional)
Waxy potatoes such as Yukon Gold hold their shape well, but russets also work if you stop cooking as soon as they are tender.
How to Make Amish Potato Salad
1. Boil the potatoes.
Place the diced potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 10 to 15 minutes, until a fork slides in easily but the pieces still hold together.
2. Drain and cool.
Drain the potatoes well and spread them in a bowl or on a sheet pan. Let them cool until just warm to the touch so the dressing stays creamy.
3. Make the dressing.
In a large bowl, stir together the mayonnaise, mustard, celery, onion, sweet pickle relish, salt, and pepper.
4. Combine.
Gently fold the cooled potatoes and the chopped eggs into the dressing. Use a rubber spatula so the potatoes do not break apart.
5. Chill.
Cover and refrigerate for at least an hour before serving. Taste and add a little more salt or pepper if needed.
How to Serve Amish Potato Salad
Serve this salad cold next to grilled burgers, fried chicken, or barbecue. It also pairs nicely with other picnic favorites like creamy coleslaw and cowboy baked beans.
If you like the egg flavor, add a platter of deviled eggs to the table. And if you want to compare styles, our classic potato salad with eggs is a less sweet option.
How to Store and Reheat Amish Potato Salad
Keep the salad in a covered container in the refrigerator and enjoy it within 3 to 4 days. This salad is served cold, so there is no need to reheat it. Do not leave it out for more than two hours, or more than one hour when the weather is hot (above 90 degrees F). Mayonnaise based salads are safest when kept cold until serving.
Tips and Variations for Amish Potato Salad
Food safety guidance from Michigan State University Extension explains that the real risk with picnic salads is time spent warm, not the mayonnaise itself. Read more in this MSU Extension article on potato salad safety.
For the best flavor, let the salad sit in the refrigerator for a few hours or overnight. Fresh herbs like dill or parsley add a bright note, and a splash of the pickle juice from the relish can loosen a salad that seems too thick.
Dice the potatoes into pieces of similar size so they cook evenly. Drain them well and let the steam escape, because extra moisture will thin the dressing.
Frequently Asked Questions About Amish Potato Salad
Can I make Amish potato salad ahead?
Yes. It is actually better when made a few hours ahead or the night before, since the flavors have time to blend. Keep it covered and cold.
Can I skip the eggs in Amish potato salad?
Yes. The eggs are optional. Without them the salad is a little lighter, but it is still creamy and flavorful.
Which potatoes are best?
Yukon Gold or other waxy potatoes keep their shape and have a buttery taste. Russets are fluffier and can break down if overcooked.
How sweet is this salad?
It has a mild sweetness from the relish. If you prefer less sweet, use dill relish for part of the amount, or use less relish overall.
Why is my potato salad watery?
Usually the potatoes were not drained well or were mixed while very hot. Drain thoroughly, cool the potatoes, and stir in the dressing gently.
Traditional Amish Potato Salad
Ingredients
Main Ingredients
- 2 lb potatoes peeled and diced
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- ½ cup celery chopped
- ½ cup onion finely chopped
- ¼ cup sweet pickle relish
- ½ tsp salt plus more to taste
- black pepper to taste
- 2 hard-boiled eggs chopped, optional
Instructions
Cooking
- Boil the diced potatoes in salted water for about 10 to 15 minutes, until a fork slides in easily but the pieces hold together.
- Drain well and let the potatoes cool until just warm.
- Stir together the mayonnaise, mustard, celery, onion, relish, salt, and pepper in a large bowl.
- Gently fold in the cooled potatoes and chopped eggs.
- Cover and chill in the refrigerator for at least an hour before serving. Taste and adjust the seasoning.
