Amish Potato Salad

Enjoy rich and creamy Amish potato salad ready in less than 20 minutes! This plant-based version of a classic recipe features tender Yukon Gold potatoes, crispy vegetables, and a decadent mayo-based dressing. Your next picnic won’t be complete without a bowl!

What is Amish potato salad?

Amish potato salad is similar to regular potato salad, but what sets it apart is the deeper, richer, and more complex flavor of the sauce. In a typical Amish potato salad dressing, you’ll find a combination of eggs, vinegar, milk, mayonnaise, butter, and mustard.

In addition, this style of potato salad has another unique ingredient — sugar. After your first bite, you’ll find the Amish version tastes a touch sweeter than traditional potato salad.

Is Amish potato salad vegan?

With the addition of mayonnaise and eggs, Amish potato salad is only vegetarian-friendly. However, with a few simple swaps, you can make an equally delicious vegan option: 

• Mayonnaise: Instead of eggs and regular mayo, use vegan Kewpie mayo to emulate the flavor and consistency of an egg-based sauce.
• Eggs: I personally don’t substitute hard-boiled eggs with a vegan option, but a tofu scramble would make an excellent choice!

With these replacements, it’s not exactly a traditional Amish potato salad. But, you’d be surprised at just how rich, creamy, and decadent it turns out!

Best potatoes for Amish potato salad

Typically for Amish potato salad, you want to use potatoes with a balance of starch and structure. They should be firm enough to hold up to the salad dressing but still taste smooth and creamy.

In this recipe, I opted for Yukon Gold potatoes as I prefer their flavor. The next best options are russet potatoes followed by red potatoes. Peeling is optional for potato salad — it depends on whether you prefer a creamier or heartier texture.

Ingredients & Substitutions

• Yukon Gold potatoes: Russet or Yukon Gold potatoes are my go-to options. They hold up well to the dressing without falling apart and turning to mush. 
• Red & green onion: I prefer the combination of red & green onions for sharp, savory, and zesty flavors. You can also use white or yellow onions.
• Celery: Provides a crispiness that rounds out the creamy texture of the potatoes. For more flavors, add chopped carrots and dill pickles.
• Dill: Instead of dill or sweet pickles, I opted to use fresh dill. I love the bright, sweet element it brings to the rest of the salad!
• Oregano: Use dried or fresh oregano to impart aromatic, herbaceous, and slightly minty notes. Omit it if you prefer a more subdued flavor.
• Vegan kewpie mayo: Replaces the need for eggs found in traditional Amish potato salad, resulting in an ultra-rich, creamy, and velvety sauce. If you don’t have the necessary ingredients, replace it with ¾ regular vegan mayo and ¼ vegan butter.
• Paprika: Brings a subtle heat and smokiness that balances the richness of the dressing.
• Celery Seeds: Enhances the flavor of celery and gives the salad a more earthy edge.
• Salt: Just a pinch to bring out the other flavors!

Instructions

• Step 1: Cut the potatoes into ½-inch cubes. In a large stockpot, submerge the potatoes in salted boiling water and cover askew for 10 minutes. Once they are fork tender, remove them from the heat, drain and rinse the potatoes under cold water.

• Step 2: In the meantime, mix the dressing ingredients together in a small bowl.

• Step 3: Add the cooked potato cubes, dressing, vegetables, and herbs to a large mixing bowl. Gently toss the salad together until everything is properly combined.

• Step 4: Refrigerate your potato salad until you’re ready to eat. Season with fresh cracked pepper, more celery seeds or paprika just before serving.

Storage

If you decide to make this Amish potato salad recipe in advance or have leftovers, take note of the following storage instructions:

• Fridge: Transfer the salad to an airtight container and store it for up to 3-4 days.
• Freezer: I don’t recommend freezing potato salad since the texture of the potatoes will change too much once thawed.
• Prep ahead: If I’m being honest, I think it’s best to prepare this Amish potato salad about 24 hours before serving it. This allows the ingredients to meld together, resulting in a more well-rounded flavor.

Variations

• Pickles: Instead of fresh dill, try adding chopped dill pickles or relish to the mix for a tangy flavor and a crunchy texture.
• Cheese: Sprinkle vegan cheese on top for an umami-rich version of Amish potato salad.
• Vegan butter: Create an even richer Amish potato salad dressing by adding melted vegan butter!
• Tempeh: For an increased protein content, mix soy-seasoned tempeh crumbles into your potato salad.

Top tips

• Salt the water: Before boiling the potatoes, salt the water to properly season them.
• Drain well: Make sure you drain all of the excess water from the potatoes to prevent the salad from turning out mushy and watery.
• Cool potatoes: Cool the potatoes for 5-10 minutes prior to tossing them with dressing. A little warmth is okay, but dressing will stick better to cooled potatoes.
• Toss gently: Remember not to mash the potatoes while mixing them. It’s important to be gentle so they don’t squish!
• Save leftovers: Don’t forget to make extras for leftovers! A one or two day-old potato salad always tastes better than when it’s just combined.

FAQ

Similar Recipes

If you enjoyed this Amish potato salad recipe, be sure to check out some more of my favorite plant-based side dishes:

• Vegan Tuna: A simple tuna salad made from chickpeas and crispy veggies.
• Kani Salad: A unique twist on the popular Japanese dish featuring hearts of palm instead of crab meat.
• Spicy Cucumber Salad: Only 5 ingredients and 10 minutes are needed for this refreshing salad.
• Harvest Salad: Filled with seasonal ingredients like butternut squash, apples, arugula, and pecans.