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.
Nutrition Facts
3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.
Author
Allison T.S. Robicelli
Formerly the chef-owner of Robicelli’s Bakery, Allison is a James Beard-nominated food writer. At Taste of Home, she tests kitchen tools with the hands-on insight she gained from her time as a professional chef. Her cookbook “Robicelli’s: A Love Story, With Cupcakes” was published in 2013 and appeared on several Best Cookbooks of the Year l…
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Allison T.S. Robicelli
Author
Lindsay D. Mattison
Lindsay has been a food writer, recipe developer and product tester for seven years. She’s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn’t writing, you’ll find her coo…
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Lindsay D. Mattison
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The difference between Amish potato salad and classic potato salad is a single ingredient: sugar. This creamy and slightly sweet side dish is always a hit at potlucks and parties. If I’m in a hurry, I use six cups frozen hash browns and cook them in the microwave for about seven minutes before adding the dressing. —Angela Lively, Conroe, Texas
Recipe Creator
Reviews7 Comments
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I have been eating this potato salad all my life. My parents arent Amish but we are from Pennsylvania. I have taken it to potlucks and hear people say who made the potato salad, its great!!! Mine is basically the same except I boil the potatoes whole then pull off the skins when cooked through and …
This has been my go-to potato salad for many years. I add the sugar and vinegar to the cubed potatoes while still warm. I sometimes leave the skins on the potatoes if they are nice clean potatoes like Yukon golds usually are. I generally use less mustard than called for since the vinegar adds th…
What a wonderful recipe! Used some leftover Sunday dinner russets, guessing about 2 1/2 lbs kept all the dressing the same because we do not like it dry!
Added a little celery salt (my mom always puts celery salt in her potato salad)and dried parsley.
Anyway, this is exactly what I was looking for! …
I haven’t made this recipe yet. However, my grandmother’s recipe is really close to this. She always added some diced green pepper. Make hers every summer holiday for my family get togethers!
This is the best Potatoe salad I have ever made. Used a little less Mayo and sugar. Added some dill, just because I like it