Amish Potato Salad With Creamy Sweet-and-Tangy Dressing

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Yield: 10 side-dish servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 3 hours 20 minutes, including 30 minutes cooling and 2 hours chilling

Quick Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
6 large eggs
1 cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons apple cider vinegar
1/3 cup granulated sugar
1/2 teaspoon celery seed
1 tablespoon plus 3/4 teaspoon fine salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped celery
1/4 cup chopped fresh flat-leaf parsley, divided

Do This

1. Cover the potatoes with cold water, add 1 tablespoon salt, and bring to a boil. Simmer gently for 10–12 minutes, until just fork-tender.
2. Meanwhile, cover the eggs with cold water and bring to a boil. Cover, remove from the heat, and let stand for 12 minutes. Transfer to ice water for 10 minutes, then peel.
3. Drain the potatoes and spread them on a rimmed baking sheet. Cool for 10 minutes, then refrigerate for 20 minutes, until no longer warm.
4. Whisk the mayonnaise, mustard, vinegar, sugar, celery seed, remaining 3/4 teaspoon salt, and pepper until smooth.
5. Chop 5 eggs and quarter the sixth. Gently fold the potatoes, chopped eggs, celery, and 2 tablespoons parsley into the dressing.
6. Cover and refrigerate for at least 2 hours at 40°F (4°C) or below.
7. Gently stir, transfer to a serving bowl, and finish with the egg quarters and remaining 2 tablespoons parsley.

Why You’ll Love This Recipe

A classic sweet-and-tangy balance: Sugar softens the sharpness of mustard and cider vinegar without hiding their bright flavor.
Creamy with plenty of texture: Tender potatoes and hard-boiled eggs meet crisp celery in a velvety, pale-yellow dressing.
Even better made ahead: A good chill lets the potatoes absorb the dressing and brings the flavors together.
Perfect for sharing: This Pennsylvania Dutch–style picnic favorite makes a generous bowl for cookouts, potlucks, and family suppers.

Grocery List

Produce: 3 pounds Yukon Gold potatoes, 2–3 celery ribs, and 1 small bunch fresh flat-leaf parsley.
Dairy: None required.
Eggs: 6 large eggs.
Pantry: Mayonnaise, prepared yellow mustard, apple cider vinegar, granulated sugar, celery seed, fine salt, and black pepper.

Full Ingredients

For the Potatoes and Eggs

3 pounds (1.36 kg) Yukon Gold potatoes, peeled and cut into even 3/4-inch chunks
1 tablespoon fine salt, for the potato cooking water
6 large eggs
Cold water, enough to cover the potatoes and eggs by 1 inch in separate pots
Ice and cold water, for cooling the eggs

For the Creamy Sweet-and-Tangy Dressing

1 cup (230 g) mayonnaise, preferably full-fat for the creamiest texture
3 tablespoons (45 g) prepared yellow mustard
3 tablespoons (45 ml) apple cider vinegar
1/3 cup (67 g) granulated sugar
1/2 teaspoon celery seed, not celery salt
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper

For Crunch and Finishing

1 cup (100 g) finely chopped celery, from approximately 2–3 ribs
1/4 cup (15 g) chopped fresh flat-leaf parsley, divided into two 2-tablespoon portions

Amish Potato Salad With Creamy Sweet-and-Tangy Dressing – Closeup

Step-by-Step Instructions

Step 1: Cook the potatoes until just tender

Place the peeled, evenly cut potatoes in a large pot. Add cold water to cover by 1 inch, then stir in 1 tablespoon fine salt. Bring to a boil over high heat, allowing approximately 10–13 minutes depending on your stove and pot.

Reduce the heat to maintain a gentle simmer and cook for 10–12 minutes. Start checking at 10 minutes: a fork or small knife should slide into a chunk easily, but the potato should still hold its shape. Drain immediately. Avoid a vigorous boil, which can break up the edges before the centers are tender.

Step 2: Hard-boil and cool the eggs

While the potatoes cook, place the eggs in a separate saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat. As soon as the water boils, cover the pan, remove it from the heat, and let the eggs stand for exactly 12 minutes.

Transfer the eggs to a bowl of ice water for 10 minutes. Peel under a gentle stream of water if needed. Chop 5 eggs into approximately 1/2-inch pieces. Cut the remaining egg lengthwise into 4 wedges for the garnish. Refrigerate the eggs until needed.

Step 3: Let the potatoes cool

Leave the drained potatoes in the colander for 2 minutes so excess moisture can evaporate. Spread them in a single layer on a large rimmed baking sheet and let them cool for another 8 minutes.

Transfer the baking sheet to the refrigerator for approximately 20 minutes, until the potatoes are no longer warm. Cooling them in a shallow layer keeps them from steaming one another and helps the mayonnaise dressing stay thick. If they still feel warm, allow additional refrigerator time before mixing.

Step 4: Whisk the sweet-and-tangy dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, 3/4 teaspoon fine salt, and black pepper. Whisk for about 1 minute, then let the dressing stand for 5 minutes and whisk again to help dissolve the sugar.

The dressing should be smooth, creamy, and pale yellow, with a noticeably sweet-and-tangy flavor. It will taste stronger on its own than it does after coating the potatoes and eggs.

Step 5: Gently fold everything together

Add the cooled potatoes, 5 chopped eggs, chopped celery, and 2 tablespoons parsley to the dressing. Use a broad spatula to fold gently from the bottom of the bowl until everything is evenly coated.

Keep the potato chunks mostly intact. A little crumbling around the edges is welcome because it helps thicken the dressing, but vigorous stirring can turn the salad pasty.

Step 6: Chill to bring the flavors together

Transfer the salad to a covered, shallow container and refrigerate for at least 2 hours at 40°F (4°C) or below. Keep the reserved egg wedges and remaining parsley refrigerated separately.

For a more developed flavor, chill the salad overnight. The potatoes will absorb some dressing, giving the finished salad a creamy, cohesive texture rather than a loose or runny coating.

Step 7: Garnish and serve cold

Give the chilled salad one gentle stir and spoon it into a serving bowl. Arrange the 4 egg wedges on top and scatter with the remaining 2 tablespoons parsley. Serve cold alongside grilled chicken, burgers, baked ham, or sandwiches.

Pro Tips

Choose potatoes that hold their shape: Yukon Gold potatoes offer a creamy bite without falling apart as readily as starchy russets.
Cut evenly before cooking: Consistent 3/4-inch chunks cook at the same rate, so you do not end up with a mixture of firm centers and mushy pieces.
Drain thoroughly: Surface water dilutes the dressing. That brief draining and cooling period makes a noticeable difference.
Use prepared yellow mustard: Its mellow tang and bright color suit this dressing especially well. Dijon produces a sharper, less traditional result.
Judge the flavor after chilling: The initial sweetness and acidity mellow once the potatoes have absorbed some dressing.

Variations

Less sweet: Reduce the sugar from 1/3 cup to 1/4 cup (50 g). Keep the vinegar unchanged for a tangier finish.
With sweet pickle relish: Fold in 2 tablespoons well-drained sweet pickle relish and reduce the sugar to 1/4 cup (50 g).
With a little onion: Add 1/4 cup (40 g) finely minced sweet onion along with the celery for an extra savory crunch.

Storage & Make-Ahead

Make ahead: Prepare the salad up to 1 day before serving and refrigerate it in a covered container. Add the reserved egg wedges and finishing parsley just before serving. You can also cook the potatoes and eggs 1 day ahead, cool them promptly, and refrigerate them separately before assembling.

Storage: Refrigerate leftovers promptly at 40°F (4°C) or below and use within 3–4 days of preparation. Freezing is not recommended because the potatoes can become grainy and the mayonnaise dressing may separate.

Picnic safety: Transport the salad in an insulated cooler with ice packs. Keep the serving bowl nested in ice when possible. Discard salad left above refrigerator temperature for more than 2 hours, or more than 1 hour when the outdoor temperature is above 90°F (32°C).

Nutrition (per serving)

Estimated for 1 of 10 servings. Values vary with mayonnaise brand and the amount of salt absorbed during cooking.