Amish Potato Salad
Amish Potato Salad is a summer time staple. This side dish recipe is made with chunks of potatoes, onion and red pepper tossed in a sweet and tangy dressing. Amish Potato Salad is the best for serving at backyard barbecues and cookouts.
Servings: 8 servings
Calories: 364kcal
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 (or celery seed + salt to taste)
Instructions
- Add potatoes to a large pot of cold, salted water. Bring to a boil and cook until just fork tender, about 5-10 minutes depending on the size of the potatoes.
- Drain potatoes and rinse under cold water to stop the cooking process and cool them. Transfer to a large bowl with the onion and red pepper.
- In a medium bowl, combine the mayonnaise, sour cream, relish, mustard, sugar, onion powder and celery salt. Taste and adjust season, as desired.
- Add dressing to the potatoes and toss to combine.
Notes
Tips and Techniques
- While you can use any type of potato, waxy potato varieties, like new or Yukon gold, are the best to use for potato salad.
- Store any leftover potato salad in an airtight container in the refrigerator. Use within 3-5 days. If the potato salad sat out for longer than 2 hours in temperatures above 40°F, discard it.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 37g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 444mg | Potassium: 759mg | Fiber: 4g | Sugar: 8g | Vitamin A: 308IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 2mg