Old-Fashioned Amish Potato Salad Recipe Has So Much Flavor (9 Ingredients, 20 Minutes) Amish Recipes Dinner Salads Side Dishes Gluten-free Vegetarian Vegetables Budget Recipes

Summer gatherings call for potato salad, and the Amish make some of the best potato salad around. Eggs, celery, carrots and vinegar are the key notes in this Amish potato salad – and the Amish know exactly how to add the ingredients so those flavors pop. This creamy Amish potato salad recipe starts with buttery Yukon gold potatoes and ends with crunchy celery and sweet carrots. Check out the health benefits of celery and the health benefits of carrots. 

This old-fashioned potato salad recipe gets its tang from apple cider vinegar, and it's an ideal side dish during summertime (or any time of year). Plus, check out the health benefits of apple cider vinegar. The amazing Amish potato salad recipe is made with potatoes, apple cider vinegar, sugar, yellow mustard, hard-boiled eggs, celery seed, sour cream, celery and carrot. All of the flavors are represented in this Pennsylvania Dutch potato salad recipe! 

Try to make this creamy potato salad at least 30 minutes before serving so the flavors can blend together. This gluten-free potato salad would be a great side dish for ham or other favorite proteins. Serve it at your next get-together and get ready for recipe requests!

Cuisine: American
Prep Time: 10 minutes (plus time to chill) 
Cook Time: 10 minutes
Total Time: 20 minutes (plus time to chill)  
Servings: 10

Ingredients

• 3 pounds Yukon gold potatoes, peeled and cut into chunks
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 tablespoons yellow mustard
• 4 hard-boiled eggs, peeled (divided)
• 1/2 teaspoon celery seed
• 3/4 cup sour cream
• 1 celery rib, chopped fine
• 1 carrot, chopped fine

Here's how to make it: 

1. To a large pot of boiling salted water, add the potatoes. Cook until tender, about 10 minutes. Drain.
2. In a mixing bowl, add the vinegar and sugar. Stir until the sugar dissolves. 
3. Put the vinegar and sugar mixture into a blender. Add the mustard, 1 egg yolk (keep the egg white) and celery seed. Season with salt and pepper, to taste, if desired. Blend until smooth. (The Amish don't necessarily use a blender for this recipe. If you prefer, you can beat the ingredients in a mixing bowl with a wooden spoon or rubber spatula until smooth and creamy.) 
4. Pour half the mixture over the cooked potatoes and stir. 
5. Stir the sour cream into the remaining vinegar mixture. 
6. Stir the sour cream mixture into the potatoes until combined. 
7. Chop the remaining eggs and egg white into small pieces. Stir in the eggs, carrots and celery. Season with salt and pepper, if needed. Refrigerate at least 30 minutes before serving. Garnish with additional hard-boiled eggs, and fresh parsley, if desired. Store leftover potato salad in an airtight container in the refrigerator.

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