If, like me, you are lucky enough to have access to Amish markets, you know the deliciousness that is Amish potato salad! This potato salad is tangy and sweet, although I have cut down on the sugar that goes in most Amish style recipes. If you have rutabaga, use it to lend an additional slight sweetness! If not, add a fourth potato instead and an extra pinch of sugar. Either way, this is a great salad to make ahead of time – if it weren’t for leftovers and foods I pre-make, I would rarely eat lunch, or I would get by on some potato chips from the vending machine. Make this potato salad to serve as a side, take for lunch, or include in a picnic basket. It keeps well for several days and goes well with breads, crackers, and on sandwiches!
Makes 6 – 8 side or lunch servings.
- 3 russet potatoes
- 1 cup chopped rutabaga
- 1/4 cup milk (optional)
- 1 stalk celery
- 2 garlic cloves
- 2 green onions
- 1 tsp celery salt
- 1 tsp sugar
- 1/3 cup mayonnaise plus more to taste
- 1/2 tsp smoked paprika (substitute regular paprika)
- 1/2 tsp powdered mustard
- 1/2 tbsp deli mustard, I like stone ground mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sour cream
- 1/4 cup combined fresh parsley and/or dill
- 1/2 tsp tabasco sauce (optional)
- 2 – 4 hardboiled eggs (optional)
Wash the potatoes and chop them, or peel them if you don’t like the skins. Cut into a 1/2″ dice. Peel and dice the rutabaga similarly, then add both to a pot and just cover with water. I like to add a 1/4 cup of 2% or whole milk when I boil potatoes, I think it gives them a nice softness, but this is not necessary if you don’t have milk to spare. Bring the pot to a boil and let it simmer while you prepare other ingredients, until rutabaga is just tender. The potatoes may be soft before the rutabaga is, it won’t hurt them to keep boiling. When they are done, strain the mixture and add the root vegetables to a large mixing bowl where you will combine all of the ingredients.
If you’d like to add hardboiled eggs, you can make them now, too. Add the eggs to a pot and cover with cold water, bring to a boil. Then, turn the heat off, cover the pot, and let sit for eight minutes. Remove the eggs and put them in cold water to stop cooking and let them cool off, they are now ready to peel. Once you have peeled the shells off the eggs, roughly chop them and add them to the bowl.
Meanwhile, roughly chop the celery stick, chop the parsley and dill, mince the garlic, and slice the tender white and green parts of the green onions. Combine these in the mixing bowl and add all of the other ingredients. Mix thoroughly, then taste the salad. If you’d like it saltier, add more celery salt in pinch, mix, and taste again. Add a pinch of sugar for more sweetness, a splash of apple cider vinegar for more tang, or tabasco sauce for more of a kick.
Enjoy as a party side dish, picnic salad, or a lunch side throughout the week!