Amish Potato Salad
Amish potato salad: diced russet potatoes and hard-boiled eggs with celery, onion and sweet pickle relish in a sweet and tangy dressing of mayonnaise, sugar, apple cider vinegar and yellow mustard, chilled at least 1 hour. Serves 6.
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Ingredients
- 2 pounds russet potatoes peeled and diced
- 4 large eggs hard-boiled, peeled and diced
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 stalks celery finely diced
- 1/2 small onion finely diced
- 1/4 cup sweet pickle relish dill pickle relish also works
Instructions
- Put the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 10 to 15 minutes, until fork-tender. Drain and set aside.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover the pan, turn off the heat and let the eggs sit in the hot water for 10 minutes. Move them to a bowl of ice water for 5 minutes, then peel and dice.
- In a large mixing bowl, stir together the mayonnaise, sugar, apple cider vinegar, yellow mustard, salt and pepper.
- Stir the potatoes, eggs, celery, onion and sweet pickle relish into the dressing until coated.
- Cover the bowl and refrigerate for at least 1 hour before serving. Keep leftovers cold and refrigerated.
Notes
Keep it refrigerated at 40°F or below and eat within 3 to 4 days. Don't leave it out more than 2 hours (1 hour above 90°F). Don't freeze it.
Nutrition
Serving: 1servingCalories: 473kcalCarbohydrates: 40.6gProtein: 8.1gFat: 31.4gSodium: 813mgFiber: 4gSugar: 13.5g
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