Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar.
Ingredients
3 pounds medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups mayonnaise
1/2 cup sugar
3 tablespoons prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
6 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Paprika, optional
Directions
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.
