Amish Potato Salad


  • 1 pound Idaho® potatoes, peeled and cubed (roughly 2 large potatoes)
  • 2 carrots, peeled and grated
  • 2 hard boiled eggs, chopped
  • 1 rib celery, chopped
  • ½ cup chopped onion
  • ¼ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt


  1. Bring a large pot of water to a rolling boil. Once boiling, add the Idaho® potatoes. Cook until soft but not overdone, roughly 10-12 minutes. Drain and cool 15 minutes.
  2. In a large bowl, add the potatoes, carrots, eggs, celery, and onion.
  3. In another bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt. Pour over the potato mixture and stir together. Refrigerate at least 1 hour before serving. Dust with paprika before serving, if desired.
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Yield: 4 servings

Carla Cardello
Food Blogger
Chocolate Moosey

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