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Amish Potato Salad

A light and creamy potato salad recipe that tastes just like the potato salad from Amish country.


  • 3 pounds Yukon Gold potatoes
  • 2 tablespoons dill or sweet pickle juice
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 2 cloves of garlic minced
  • 1/4 teaspoon of cayenne pepper optional
  • 4 hard boiled eggs peeled and chopped
  • 1/2 medium red onion finely chopped
  • 2 stalks celery chopped
  • 4 dill or sweet pickle spears finely chopped


  1. Wash potatoes and peel potatoes and then cut into quarters. Place the potatoes in a stockpot and fill with enough water to cover potatoes. Bring to a boil and cook until fork tender (about 10 minutes).

  2. While the potatoes are cooking cut onion and place in a bowl of water.
  3. Prepare a large ice water bath. Once the potatoes are fork tender, drain and place in ice water bath for 3 minutes. Drain potatoes and when they are cool enough to handle, dice into small bite size pieces. Add pickle juice, toss gently and set aside to cool.

  4. In a small bowl combine mayo, mustard, salt, black pepper, garlic and cayenne pepper (optional). Mix well.
  5. Drain the onions.
  6. Place the potatoes, eggs, onion, celery and pickles in a large bowl. Pour the dressing on top and gently stir and fold until thoroughly mixed. Garnish with Paprika (optional).

  7. Chill 2 to 3 hours before serving but even better if you let it chill overnight.

Recipe Notes

**Use New, Red, Fingerling or Yukon Gold Potatoes for best results
Recipe courtesy of Old World Garden Farms