Introduction
You’ll find this Amish Potato Salad is a standout for its perfect balance of creamy, sweet, and tangy flavors. It’s remarkably simple to make yet always earns a spot as the most requested side dish at any gathering. The combination of mayonnaise, sour cream, and a sweet relish dressing creates a uniquely comforting texture and taste.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 3 pounds potatoes ((peeled and cut into bite size pieces))
- 1/4 cup onion ((diced very small))
- 1/4 cup red bell pepper ((diced very small))
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sweet relish
- 2 tablespoons yellow mustard
- 2 tablespoons granulated sugar
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
Instructions
- Place the prepared potato pieces in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 8-12 minutes, or just until the potatoes are fork-tender. Be careful not to overcook.
- Drain the potatoes thoroughly and spread them out on a baking sheet or in a large bowl to cool completely.
- While the potatoes cool, make the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, sweet relish, yellow mustard, granulated sugar, onion powder, and celery salt until smooth and well combined.
- Once the potatoes are completely cool, transfer them to a large mixing bowl. Gently fold in the diced onion and red bell pepper.
- Pour the dressing over the potato mixture. Using a large spatula, carefully fold everything together until the potatoes are evenly coated.
- For best flavor, cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
Variations
- For a smoother texture, mash about one-third of the cooked potatoes before mixing in the dressing.
- Turn it into a main-dish salad by serving it over a bed of crisp lettuce greens.
- For a warm potato salad, gently fold the dressing into the potatoes while they are still slightly warm and serve immediately.
- Create individual servings by packing the chilled salad into small mason jars for a portable picnic option.
Tips for Success
- Cutting the potatoes into uniform, bite-sized pieces ensures they cook evenly.
- Allowing the potatoes to cool completely before adding the dressing prevents the salad from becoming gummy.
- Taste the dressing before mixing it with the potatoes; you can adjust the sweetness or tanginess slightly to your preference.
- For deeper flavor, prepare the salad a full day ahead, as it tastes even better after chilling overnight.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. This salad is meant to be served cold, so reheating is not recommended. Simply take it out of the fridge about 15 minutes before serving to take the chill off.
FAQ
Can I use a different type of potato?
Yes, waxy potatoes like Yukon Gold or red potatoes hold their shape well and are excellent choices for this salad.
My salad seems a bit dry. What can I do?
If after chilling the salad seems dry, you can stir in an extra tablespoon or two of mayonnaise or sour cream to refresh the creaminess.
Is there a substitute for celery salt?
If you don’t have celery salt, you can use 1/4 teaspoon of regular salt and 1/4 teaspoon of ground celery seed for a similar flavor profile.
Can I make this dairy-free?
Yes, simply replace the sour cream with an additional 1/4 cup of mayonnaise or a dairy-free sour cream alternative.
Why is it called “Amish” potato salad?
This style of potato salad, known for its sweet and creamy dressing, is a classic found in Amish and Mennonite communities, often featuring simple, pantry-staple ingredients.
How do I prevent the potatoes from becoming mushy?
The key is to cook them just until tender and to handle them gently when folding in the dressing and other ingredients.
