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simple Pennsylvania dutch potato salad

Easy Amish Potato Salad With Eggs (No Mayo)

Amber Bondar
This creamy Amish potato salad skips the mayo and uses a cooked egg-based dressing made with mustard, vinegar, and sugar for that signature tangy flavor. Perfect for potlucks, BBQs, and meal prep, it’s a comforting summer side that only gets better the next day.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course BBQ Side Dish, lunch, Salad, Side Dish
Cuisine Canadian
Servings 8
Calories 50 kcal

Equipment

  • Large Pot
  • 2 Small Saucepan
  • Colander
  • mixing bowl
  • Whisk
  • Spatula
  • measuring cup
  • Tablespoon
  • Teaspoon

Ingredients
  

The Potato Salad

  • 6-8 Cups Yellow Potato Diced, cooked
  • 1 Medium Onion Yellow or Red, Diced
  • 3 Stalks Celery Sliced Thin
  • 4 Lrg Eggs Hard-boiled

The Egg Salad Dressing

  • 2 Lrg Eggs Whisked
  • ½ Tsp Dijon Mustard
  • 2 Tbsp White Sugar
  • ¼ Cup Apple Cider Vinegar
  • 2 Tbsp Butter
  • Salt To taste.
  • Black Pepper Optional (for finishing)

Instructions
 

Boil Potatoes:

  • Place diced potatoes in a pot with salted water.
    6-8 Cups Yellow Potato
  • Bring to a boil and cook until fork-tender, 8–10 minutes.
  • Drain and rinse under cold water to cool.

Boil Eggs:

  • In a separate pot, cover eggs with cold water.
    4 Lrg Eggs
  • Bring to a boil, reduce heat, and simmer 10–12 minutes.
  • Drain and rinse under cold water, then peel and chop.

Make Salad Dressing:

  • In a small saucepan, whisk together 2 eggs, sugar, Dijon mustard, apple cider vinegar, and butter.
    2 Lrg Eggs, ½ Tsp Dijon Mustard, 2 Tbsp White Sugar, ¼ Cup Apple Cider Vinegar, 2 Tbsp Butter
  • Cook over medium heat, stirring constantly until the dressing thickens (about 5–7 minutes).
  • Remove from heat and let cool slightly.

Assemble The Potato Salad:

  • In a large bowl, combine cooked potatoes, hard-boiled eggs, diced onion, and celery.
    6-8 Cups Yellow Potato, 1 Medium Onion, 3 Stalks Celery
  • Pour warm dressing over and gently fold until well coated.
  • Add salt to taste.
    Salt
  • Sprinkle with black pepper.
    Black Pepper
  • Let salad cool slightly, then refrigerate for several hours or overnight in an airtight container. Serve cold.

Notes

Amber’s Tips for the Best Creamy Potato Salad:
  • Use yellow, red, or white potatoes — but avoid russets, as they tend to fall apart.
  • Make it a day ahead for the best flavor and texture. It gets creamier overnight!
  • Don’t skip rinsing the potatoes with cold water after boiling — it keeps them from getting mushy when mixed with warm dressing.
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • Do not freeze — the texture will break down and become watery.

Nutrition

Calories: 50kcalCarbohydrates: 5gProtein: 0.4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 39mgPotassium: 66mgFiber: 0.5gSugar: 4gVitamin A: 157IUVitamin C: 2mgCalcium: 12mgIron: 0.1mg
Keyword Amish, old-fashioned recipe, potato salad, potluck, salad dressing, summer recipes, summer salad
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