This Amish Potato Salad with a sweet mustard dressing combines tender potatoes, crunchy celery, shredded carrots, and hard-boiled eggs—all brought together with a creamy, sweet mustard mayo dressing. It’s the perfect make-ahead side dish for dinner.

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This recipe makes enough for about six servings. I usually prep it in the morning, let it chill in the fridge for a few hours, and by the time dinner rolls around, it’s perfectly cold and all the flavors have come together.

If there’s a side dish, of course I’ve got appetizer ideas too! Check out my list of One-Bite Appetizers—they’re perfect to pair with this salad recipe!

How to Make Amish Potato Salad

Ingredients you’ll need for this recipe

1 1/2 pounds potatoes, peeled, cubed and boiled until tender
2 hard boiled eggs
1 cup shredded carrot
1 large rib celery, chopped
1/4 cup diced onion
3/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp white vinegar
2 tbsp sugar
1/2 tsp paprika
1/2 tsp salt

Step by Step Guide

1. In a large bowl, combine the cooked potatoes, hard-boiled eggs, shredded carrot, chopped celery, and diced onion. Use your spoon to gently chop up the eggs right in the bowl with the potatoes.

2. In a separate bowl, whisk together the mayonnaise, yellow mustard, vinegar, sugar, paprika, and salt until smooth.

3. Pour the dressing over the potato mixture and stir gently to combine. As you mix, go ahead and mash some of the potatoes with your spoon—this helps create that creamy texture while still keeping some chunks for a nice bite.

4. Cover the bowl and refrigerate for at least 2 hours, or even better, overnight to let all those flavors blend beautifully.

5. Right before serving, sprinkle a little extra paprika on top for a pop of color and flavor.

Serve and Enjoy!

Important Recipe Notes

Russet potatoes work best for this recipe—they get soft and slightly mash as you stir, giving the salad that creamy texture we love.
Chop the eggs right in the bowl with the potatoes to save a step (and a dish!).
Use yellow mustard only! It gives that classic Amish potato salad flavor—skip the fancy mustards for this one.
Let it chill for at least 2 hours, but if you can make it the night before, even better! The flavors really come together overnight.
Smash a few potatoes as you mix—this gives the salad a thick, creamy texture without needing extra mayo.
Sprinkle paprika on top before serving for that traditional look and a hint of extra flavor.
Keep leftovers in an airtight container in the fridge for up to 3 days.

Ingredients

1 1/2 pounds potatoes peeled, cubed and boiled until tender
2 hard boiled eggs
1 cup shredded carrot
1 large rib celery chopped
1/4 cup diced onion
3/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp white vinegar
2 tbsp sugar
1/2 tsp paprika
1/2 tsp salt

Instructions

In a large bowl, combine the cooked potatoes, hard-boiled eggs, shredded carrot, chopped celery, and diced onion. Use your spoon to gently chop up the eggs right in the bowl with the potatoes.
In a separate bowl, whisk together the mayonnaise, yellow mustard, vinegar, sugar, paprika, and salt until smooth.
Pour the dressing over the potato mixture and stir gently to combine. As you mix, go ahead and mash some of the potatoes with your spoon—this helps create that creamy texture while still keeping some chunks for a nice bite.
Cover the bowl and refrigerate for at least 2 hours, or even better, overnight to let all those flavors blend beautifully.
Right before serving, sprinkle a little extra paprika on top for a pop of color and flavor.

Author: carlycampbell

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