Stephanie Sullivan: Recipe - Amish Potato Salad

April 30, 2024

INGREDIENTS:

1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white distilled vinegar
2 tablespoons sugar
1/2 teaspoon smoked paprika, plus extra for garnish
1/2 teaspoon kosher salt
2 hard boiled eggs, chopped
1 medium carrot, peeled and grated
1 rib celery, chopped
1/4 cup diced white or yellow onion

DIRECTIONS: Begin by boiling the cubed potatoes with a dash of salt until they are tender enough to be pierced with a fork, then drain and cool them. In a separate bowl, create the dressing by whisking together mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt. Combine the cooled potatoes, chopped eggs, grated carrot, chopped celery, and diced onion with the dressing, ensuring an even coat. Chill the potato salad in the refrigerator for at least 1 hour, or ideally 24 hours, to allow the flavors to meld together.

(Recipe and photo courtesy of Food Faith Fitness)