Traditional Amish Potato Salad
A creamy, lightly sweet potato salad with celery, onion, sweet pickle relish, mustard, and optional hard-boiled eggs.
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.
Notes
For the best flavor, let the salad sit in the refrigerator for a few hours or overnight. Fresh dill or parsley adds a bright note. Keep the salad cold and store leftovers for 3 to 4 days. Prep time includes cooling and the one hour chill.