potato salad

Amish Potato Salad


  • 3 pounds potatoes see above for type
  • 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 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 (You can peel them at this step if you desire). Dice into small bite size pieces. Add 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 and gently stir 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