Mom's Amish Potato Salad
Mom's Amish Potato Salad combines classic potato salad ingredients with a few unique ingredients and the result is Summer comfort food perfection.
Ingredients
- 3 pounds Yukon Gold potatoes chopped into bite-sized pieces.
- 2 ½ teaspoons salt 2 teaspoons are used to boil the potatoes and 1/2 teaspoon is used in the sauce
- 6 hard boiled eggs peeled and chopped
- 1 cup onion finely chopped
- 1 ½ cups chopped green pepper This is about one medium green bell pepper
- 2 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons milk or plant-based milk
- 2 tablespoons sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt More to taste if necessary.
- ¼ teaspoon Smoked paprika optional
Instructions
- Place the potatoes in a large pot or dutch oven and add just enough cold water to cover them. I leave the potato skins on but feel free to remove them based on preference. Bring to a boil, add salt and reduce heat to a simmer. Cook for 8-10 minutes or until the potatoes are tender. Drain the water and allow the potatoes to cool while you prepare the other ingredients.
- Combine the mayo, mustard, apple cider vinegar, milk, sugar, pepper and salt in a small bowl. Stir until thoroughly combined using a whisk.
- Combine the cooled potatoes, cooled and chopped hard boiled eggs, onion, green pepper and sauce in a large bowl and gently stir with a large spoon to combine.
- Refrigerate for at least two hours before serving.
- Garnish with a sprinkle of smoked paprika.
Tried this recipe?Let us know how it was!