Sweet and creamy Amish Potato Salad is similar to Walmart¡¯s Amish Potato Salad with a tangy dressing made of mayonnaise, mustard, vinegar, sugar, and smoked paprika.
Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes)
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)
2 hard boiled eggs, chopped
1 carrot, peeled and grated
1 rib celery, chopped
1/4 cup diced white or yellow onion
Instructions
Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing.
Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).
Store in the refrigerator for up to 5 days.
Notes
I highly recommend using real mayonnaise, but if you prefer the taste of Miracle Whip, you can use that instead. Please note Miracle Whip is a bit sweeter than mayo, so you may need to taste and adjust the sugar.
