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Amish Potato Salad

I have two favorite potato salad recipes that are both from dear friends that are amazing cooks. The first I will share with you is this Amish Potato Salad. The first time I had it, potato salad had a new love in my life. The dressing is unique and what makes it so delicious. Creamy, flavorful, and the perfect side dish to a BBQ! Even if you're not a fan of potato salad, this is one you should try!


Amish Potato Salad

Serves 6

3-4 medium potatoes, peeled and cut into chunks

2 hard boiled eggs, diced

1 shallot, chopped fine

2 stalks celery, chopped (about 1/2 cup)

Salt and pepper to taste

1 egg, beaten

1/2 teaspoon cornstarch

3 tablespoons vinegar

1/4 cup heavy cream

1/2 teaspoon yellow mustard

1 1/2 tablespoons butter

1/3 cup sugar

1/2 cup mayonnaise

Boil potatoes in a medium saucepan until just tender, about 10-12 minutes. Drain and rinse with cold water. In a large mixing bowl, toss together the cooked potatoes, diced hard boiled eggs, chopped shallot, and celery. Salt and pepper to taste. In another saucepan, beat 1 egg. Add cornstarch, vinegar, cream, and mustard. Whisk over medium heat until thickened. Remove from heat and stir in butter. Add the sugar and stir until dissolved. Stir in the mayonnaise. Pour sauce over the potato mixture and carefully stir to coat. Cover and chill until ready to serve.


Step-by-step tutorial:

Gather your ingredients. You will need 3-4 potatoes, 2 hard boiled eggs, a shallot, celery, an egg, cornstarch, vinegar, cream, mustard, butter, sugar, and mayonnaise.

Peel and cut the potatoes into chunks. Cover with water in a saucepan and bring to a boil. Boil for about 10-12 minutes, or until just tender (test one for desired texture). Drain and rinse with cold water. Add the potatoes, diced eggs, diced shallot, and chopped celery to a large mixing bowl. Salt and pepper to taste, then gently toss. Set aside.

To make the dressing, in a medium saucepan, combine 1 beaten egg, 1/2 teaspoon cornstarch, 3 tablespoons vinegar, 1/4 cup cream, and 1/2 teaspoon mustard. Whisk and bring to a boil. Remove from heat when thickened, then add 1 1/2 tablespoons butter. Stir until melted. Add 1/3 cup sugar and stir until dissolved.

Add 1/2 cup mayonnaise and stir to combine.

Pour the dressing over the potato mixture and toss carefully to coat all. Refrigerate for at least 4 hours before serving.

The dressing thickens and the flavor gets better after refrigeration, but it's quite good right away a little warm too. I always sneak a few bites to make sure it's seasoned well.

It's the perfect accompaniment to any BBQ or summer dinner. The dressing is so unique and makes this extra special!

Potato salad fan or not, you will love the creaminess and flavors of this salad!

Recipe Source: Recipe from my dear friend and amazing cook, Missy Veile.


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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