on Nov 06, 2022, Updated Dec 12, 2023
About Old Fashioned Amish Potato Salad
This Walmart copycat Old Fashioned Amish Potato Salad is a creamy and decadent salad recipe that is easy to make, comforting, and super delicious. Cooked potatoes and hard-cooked eggs are tossed in a mayonnaise-based dressing to make this traditional Amish potato and egg salad. This delicious salad is a staple for summer picnics, get-togethers, road travel, house parties, or BBQs. It is also great to serve a light meal on its own. Amish Style Potato Salad is slightly sweeter than other potato salads making it unique and different. Mustard and vinegar balance the sweetness very well. It is also a great salad to prepare for a large crowd. You can easily double or triple the recipe as per your requirements. This gluten-free Amish potato salad recipe tastes best the next day, so plan to make it beforehand. This recipe can be easily doubled or tripled. Here are some more salad recipes
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Ingredients
For The Salad
Potatoes – I prefer Russet potatoes or Yukon Gold potatoes as they are starchier when compared to other potatoes and also soak up the dressing nicely. These potatoes are firm and do not fall apart when tossed with the dressing. You can also use a combination of these potatoes in this old fashioned potato salad recipe. If you don’t have access to these varieties of potatoes, then use whichever is easily available. Eggs – Hard-boiled eggs add a lovely texture to the salad and are rich in protein. Others – You will also need celery ribs, red onions, and sweet pickle relish. Red onions can be replaced with yellow onions or white onions.
For The Dressing
The dressing for this potato egg salad is creamy, sweet, and tangy. It uses basic ingredients like mayonnaise, yellow mustard sauce, sugar, apple cider vinegar, salt, freshly cracked black pepper, and celery seeds. Skip adding celery seeds if they are not easily available.
Variations
You can replace mayonnaise with Miracle Whip for a low-fat version. Miracle Whip has half the fat content compared to mayonnaise. I prefer adding mayonnaise, as it gives the salad a nice rich and creamy texture. Mayonnaise can be replaced with sour cream as well for a taste change. Add 2 tablespoon of melted and cooled butter to the dressing to make it richer. If apple cider vinegar is unavailable, replace it with regular white vinegar. Add ground paprika, red pepper flakes, or cayenne pepper to the dressing for a spicy kick. You can also add other seasonings like garlic powder, onion powder, etc. Add chopped fresh herbs like oregano, parsley, dill, basil, and to make the creamy Amish potato salad more flavorful. Top the salad with crispy bacon or shredded cheddar cheese to make it even more indulgent.
How To Make Amish Potato Salad
Cook The Potatoes
Wash 8 oz (250 g) of potatoes and peel them using a vegetable peeler. Cut them into ½-inch cubes. Soak the potatoes in water until ready to use. Heat 2-3 cups of water in a large pot over medium heat. Once the water comes to a boil, add the potato cubes and 1 tablespoon salt to the pot and stir well. Cover the pot with a lid and reduce the heat to low. Cook covered for 10 minutes or until the potatoes are fork-tender. Drain the water and run the cooked potatoes under cold water to stop the cooking process and cool them down. Tip – Do not over-boil the potatoes; they should be cooked yet intact. You can also cook some macaroni along with potatoes to make a cold Amish potato pasta salad.
Make The Dressing
Stir together
¼ cup plain mayonnaise 1 teaspoon yellow mustard sauce 1 tablespoon granulated white sugar 1 teaspoon apple cider vinegar ½ teaspoon salt ¼ teaspoon freshly cracked black pepper 1 teaspoon celery seeds (optional)
in a small mixing bowl.
Make The Salad
Add the cooked and cooled potatoes to a large mixing bowl. Add
1 hard-boiled egg (chopped) 2 tablespoon chopped celery ribs 2 tablespoon chopped red onions 1 tablespoon chopped sweet pickle relish
to the bowl. Pour the dressing over the salad and toss everything well. Note – Do not mix hot potatoes with the dressing; the dressing might split. Check for seasonings and add more if needed. Chill the salad in the refrigerator for a few hours before serving.
Pro Tips By Neha
Peeling the potatoes is optional. Do not overcook the potatoes. They must be cooked but still hold their shape well. Cook the potatoes in salted water for the best taste. Drain the potatoes well. Any extra water will add unwanted moisture to the dressing and make the salad watery.
Storage Suggestions
This creamy salad tastes better the next day. So if you are making it for a big crowd, prepare it a day ahead and store it in the refrigerator in an airtight container. This salad stays good for 3-4 days in the refrigerator in an airtight container. I do not recommend freezing this salad as the potatoes will get mushy and grainy once frozen and thawed.
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