A classic, creamy-sweet potato salad with a tangy dressing—rich, comforting, and perfect for picnics or BBQs.
🛒 Ingredients (Serves 6–8)
- 1 kg (2–2½ lb) potatoes, peeled & cubed
- 3 hard-boiled eggs, chopped
- 1 small onion, finely chopped
- 2 celery stalks, chopped
Dressing
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup sugar
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons flour
- 1 cup water
👩🍳 Instructions
- Cook potatoes
- Boil in salted water until fork-tender (10–12 minutes)
- Drain and set aside
- Make cooked dressing
- In a saucepan, whisk sugar, flour, salt, pepper, and water
- Cook over medium heat until thickened
- Remove from heat, stir in vinegar and mustard
- Let cool completely
- Combine dressing
- Mix cooled dressing with mayonnaise
- Assemble salad
- In a large bowl, combine potatoes, eggs, onion, and celery
- Pour dressing over and gently mix
- Chill
Refrigerate at least 2–4 hours before serving
🍽️ Serving Ideas
- Serve with grilled meats or fried chicken
- Great for potlucks and gatherings
- Pair with sandwiches or burgers
🧮 WW Points Estimate
- ~6–9 points per serving (higher due to mayo & sugar)
🔄 Ways to Lighten It Up
- Use light mayonnaise
- Reduce sugar or use a sugar substitute
- Add more celery for crunch with fewer points
❓ FAQs
Why is Amish potato salad sweeter?
- It uses a cooked dressing with sugar—this is its signature flavor
Can I make it ahead?
Yes 👍 It tastes better after chilling overnight
How long does it last?
- 3–4 days refrigerated
Can I skip eggs?
- Yes, it’s optional
💡 Tips
- Don’t overcook potatoes—they should hold their shape
- Let dressing cool before mixing to avoid soggy texture
- Add a pinch of paprika for color and flavor