Description
This classic Amish Potato Salad features tender russet potatoes dressed in a creamy, tangy mixture of mayonnaise, mustard, vinegar, and smoked paprika. Enhanced with crunchy celery, grated carrot, chopped onion, and hard-boiled eggs, this salad is perfect for a refreshing side dish that can be prepared ahead and enjoyed chilled.
Ingredients
Scale
Potatoes
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika plus more for dusting
- 1/2 teaspoon salt (preferably kosher)
Add-ins
- 2 hard boiled eggs, chopped
- 1 carrot, peeled and grated
- 1 rib celery, chopped
- 1/4 cup diced white or yellow onion
Instructions
- Cook the Potatoes: Add the peeled and cubed potatoes to a large pot with a handful of salt and cover them with water. Bring the water to a boil over high heat.
- Simmer until Tender: Once boiling, reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 5-8 minutes. Drain the potatoes and rinse them with cold water to stop cooking. Spread the potatoes in a single layer on a baking sheet to dry and cool for 15 minutes.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white distilled vinegar, sugar, smoked paprika, and salt until well combined.
- Combine Salad Ingredients: Add the cooled potatoes, grated carrot, chopped hard-boiled eggs, chopped celery, and diced onion to the dressing. Gently mix all ingredients until the potatoes and vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld. For best taste, chill for up to 24 hours. Store leftovers in the refrigerator for up to 5 days.
Notes
- Use russet potatoes for a fluffy texture that absorbs dressing well.
- Cooling the potatoes before mixing helps the salad maintain a good texture without becoming mushy.
- The salad tastes even better after resting overnight as the flavors fully develop.
- Add more smoked paprika for a deeper smoky flavor if desired.
- Mayonnaise can be substituted with a light or vegan version to reduce fat or cater to dietary preferences.
