Amish Potato Salad

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Amish Potato Salad

There are quite a few versions of this potato salad.

Below are several, equally tasty, versions.

One of these Amish recipes for potato salad is served chilled and two others are best served warm.

The first recipe you will see below is one we are used to having when we visit Pennsylvania Dutch country.

The family who hosts us know we love it and always have it ready.

This wonderful potato salad has a distinctive sweet and sour dressing and attractive yellow color. 

The Homestyle Amish Kitchen Cookbook: Plainly Delicious Recipes from the Simple Life

Our Favorite Amish Potato Salad


  • 6 medium white potatoes with skins intact
  • 1 small onion, finely chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 teaspoon celery seed
  • 4 hard-cooked eggs, peeled and chopped 
  • 2 eggs, beaten 
  • 3/4 cup white sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/3 cup apple cider vinegar
  • 1/2 cup milk 
  • 1 teaspoon prepared yellow mustard
  • 3 tablespoons butter
  • 1 cup mayonnaise or salad dressing


Boil potatoes in a large pot filled with enough water to cover. Cook for about 20 minutes, or until fork-tender. Drain, and set aside to cool.

While potatoes are cooking, hand beat 2 eggs, sugar, cornstarch, and salt together in a saucepan. Stir in vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in butter. Refrigerate until cool, and then stir in the mayonnaise. 

Cut cooked potatoes into a medium dice. Place in large bowl. Combine with onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate before serving to let the flavors blend. Serve chilled. 

Baked Amish Potato Salad Recipe


  • 6 cups red potatoes, boiled until firm/tender and sliced
  • 1 cup raw bacon
  • 1 onion, chopped
  • 3 tbsp. flour
  • 1 1/2 cups water
  • 2/3 cup vinegar
  • 1/2 cup parsley, minced
  • 2/3 cup sugar
  • 2 tsp. celery seed


Saute onion and bacon together. Add flour and cook all together for one a couple more minutes. Combine water, vinegar, parsley, sugar and celery seed; add to bacon mixture. Pour over sliced potatoes. Bake for 45 minutes in a 375 degree oven.

Hot Potato And Onion
Amish Potato Salad Recipe

This Amish potato salad recipe is served warm


  • 6 - 8 medium potatoes
  • 2 Tbsp. bacon drippings
  • 1 onion, finely chopped
  • 1/4 cup water
  • 1/2 cup cider vinegar
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/4 cup butter
  • Pepper to taste 


Boil the potatoes whole and unpeeled. Drain and briefly put back over heat to dry. Peel as soon as they are cool enough to handle. Slice and set aside where they can be kept warm. Heat bacon drippings; add onion and stir until lightly browned. Pour bacon dripping/onion mixture over the potatoes.

Combine the water, vinegar, sugar, salt, butter and pepper. Bring to a boil and (while hot) pour over the potatoes and toss together lightly. Place in a warmed serving dish. Garnish with parsley.

Hot Amish Potato Salad

Amish Potato Salad Related Pages:

Potato Salad Recipes

Classic Potato Salad Recipe

Best Potato Salad Recipes

German Potato Salad

Colorful and Creative Potato Salad Recipes

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Tasty Bacon and Potato Salad 
INGREDIENTS: 6 large potatoes 2 rashes of bacon 1/2 red onion 1/2 cup mayonaise 1/3 cup sour cream 1 tbs seeded mustard DIRECTIONS: Dice …

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