This salad is perfect for picnics, family dinners, potlucks, and barbecues. It pairs wonderfully with grilled meats, fried chicken, burgers, or sandwiches. Because the flavors develop even more as it rests, it’s actually better when made ahead of time and chilled in the refrigerator for a few hours before serving.
Ingredients
2 pounds potatoes, peeled and diced
3 hard-boiled eggs, chopped
1/2 cup chopped celery
1/4 cup finely chopped onion
For the dressing
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons sugar
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook the diced potatoes in salted boiling water for 10–12 minutes or until tender. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped eggs, celery, and onion.
- In a separate bowl, whisk together mayonnaise, mustard, sugar, vinegar, salt, and pepper until smooth.
- Pour the dressing over the potato mixture and gently stir until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 6 servings
If you want, I can also give you other popular “Amish Neighbor” recipes like:
• Amish Neighbor’s Creamy Cucumber Salad
• Amish Neighbor’s Bread
• Amish Neighbor’s Buttermilk Pie
• Amish Neighbor’s Breakfast Casserole 🥔🍽️