Amish Potato Salad
The best potato salad recipe for your next BBQ or potluck. Hearty and simple, with a tangy, creamy dressing. Makes about a gallon of salad.
Ingredients
- 3 lb russet potatoes about 8 large potatoes
- 3 stalks celery about 1 cup chopped
- 1/2 onion 1/2 cup diced
- 12 eggs
- 2 cups miracle whip
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 2 Tablespoons mustard
Instructions
- Wash potatoes. Place in Instant Pot on the trivet or in steamer basket. Add 1 cup water to Instant Pot, close lid and set to sealing. Pressure cook on Manual for 5 minutes. (8 minutes if you live at high elevation) When time is done, allow to Natural Release pressure. Remove potatoes, place on plate and allow to cool to room temperature.
- Place eggs in a pan of water and bring to a boil. Boil eggs for 10 minutes. Remove from heat and drain hot water. Cover eggs with cold watwer and allow to cool. Remove shells.
- When potatoes are cool, peel and cut into 1/2 inch pieces. Cut eggs into 1/2 inch pieces. Dice onion and celery very small.
- Stir miracle whip and sugar together till sugar is dissolved. Add vinegar and mustard. Stir well.
- Place potatoes, eggs, celery, onions in a large bowl. Add dressing and stir together gently. Chill thoroughly. Store in an airtight container in fridge, up to 3 days.
Notes
I like to add 1/2 - 1 cup diced pickles, if I have some on hand. Sweet pickles or dill pickles are both good! They add a pop of flavor and some more crunch.
If you don't have an Instant Pot, you can just boil the potatoes. It will take about 20-25 minutes to boil whole potatoes on the stovetop.
Potato salad does not freeze well. Best if eaten within 3 days.
Nutrition
Calories: 97kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 67mgSodium: 176mgPotassium: 238mgFiber: 1gSugar: 7gVitamin A: 125IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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