Description
A sweet, tangy, and creamy potato salad that’s perfect for BBQs, potlucks, or family dinners. Classic Amish flavors with a luscious homemade dressing.
Ingredients
Scale
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 6 hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the peeled and cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then simmer for 10–12 minutes until fork-tender but not mushy.
- Drain and rinse under cold water to stop cooking. Let cool slightly.
- Boil eggs in a separate saucepan for 12 minutes. Cool under cold water, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, relish, sugar, vinegar, salt, and pepper until smooth.
- Fold in the potatoes, eggs, celery, and red onion gently until coated.
- Cover and refrigerate for at least 2 hours or overnight.
- Before serving, gently stir and sprinkle with paprika.
Notes
For extra flavor, add a teaspoon of Dijon mustard or a sprinkle of chopped fresh herbs like dill or parsley. Don’t overmix to keep the potatoes from becoming mushy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg