Penn Dutch Potato Salad
Crunchy, chewy, soft, and creamy, this rich and hearty potato salad is a tangy side dish that might just steal the show!
Pennsylvania dutch potato salad is an amped-up version of a classic barbeque staple. Nothing quite beats the heat better than a good old-fashioned cookout. And nothing compliments burgers on the grill better than this easy Amish potato salad!
Made with starchy red potatoes, crunchy onion and celery, chewy boiled eggs, and a homemade creamy dressing, this easy-to-prep salad really packs a flavorful punch.
What is Amish Potato Salad?
Amish potato salad, also known as Penn-Dutch potato salad, is a cool and creamy mayonnaise-based salad loaded with tons of flavor. What sets this cookout staple apart from regular old potato salad is the addition of hard-boiled eggs and a homemade creamy dressing that packs a tangy and flavorful punch.
The unique mixture of flavors and textures in this nontraditional potato salad is a party for the palette.
PA Dutch Potato Salad Ingredients
- Red Potatoes – or Yukon gold potatoes, cauliflower, or turnips
- Eggs – a mixture of fresh veggies and boiled eggs will add a variety of textures to this dish
- Yellow Onion – adds a hint of earthy sweetness to the potatoes
- Celery – gives this salad a bit of crunch
- Evaporated Milk – or coconut milk for a dairy-free alternative
- Mayonnaise – creates a creamy base for your potato salad
- Ghee – also called clarified butter, this dairy-based oil doesn’t contain any milk solids
- Mustard – just a squirt will add tons of tangy flavor
- Sugar – helps to balance out the other savory and salty flavors
- White Vinegar – adds some much-needed acidity to this rich and creamy dish
- Corn Starch – helps to thicken the dish to your desired consistency
- Salt and Pepper – to taste
How to Make Pennsylvania Dutch Potato Salad
Boil Some Potatoes
In a large pot over medium-high heat, boil the potatoes until fork tender. Drain and set aside.
Cook the Hot Dressing
In a separate pan, heat together the raw eggs and sugar.
Add the cornstarch and vinegar and whisk to combine. Continue cooking until thickened.
Add the evaporated milk, mustard, and butter, whisking each ingredient thoroughly before adding the next. Once homogeneous, remove from the heat.
Season the egg mixture with salt to taste, transfer to a shallow dish, and refrigerate.
Assembling
Mash half of the potatoes until smooth. Chop the remaining potatoes into cubes and gently fold into the fully-mashed potatoes.
Sprinkle in the chopped boiled eggs, onion, celery, salt, and black pepper. Mix gently to combine.
Remove the dressing from the fridge and whisk in the mayonnaise until smooth. Pour over the mashed potato mixture and mix thoroughly.
Cover the Amish potato salad with plastic wrap and chill in the fridge until thickened and set.
Garnish with some celery leaves, serve, and enjoy!
How to Store and Serve Dutch Potato Salad
Always keep your potato salad refrigerated! You can store it in mason jars, Tupperware, a zip top plastic bag, or a covered serving dish. When stored properly, this dish will stay fresh in the fridge for up to 5 days.
Because this dish is so loaded with dairy products, I don’t recommend freezing it. Ingredients like mayonnaise and evaporated milk will change texture when frozen. Your thawed salad will likely be grainy or watery instead of thick and creamy.
When serving this old-fashioned potato salad, try to keep your serving bowl on a bed of ice. I find that the flavors and textures of this salad are best when served cold. Don’t forget to add celery leaves right before serving for an elegant look!
Modifying the Norm To Make It Not Entirely Average
- Add your potatoes to cold water before bringing them all to a boil. If you add your potatoes to already boiling water, you risk having the outsides turn to mush before the insides are cooked through.
- Cut your potato pieces evenly. This will give your Dutch potato salad a consistent texture.
- Cook your potatoes in well-salted water. Not only will this season the potatoes, but it will also allow the water to boil at a hotter temperature. This will allow your potatoes to cook more evenly and result in a creamier texture.
Penn Dutch Potato Salad
Equipment
- large stock pot
Ingredients
- 6 medium red potatoes washed; may substitute Yukon gold potatoes, cauliflower, or turnips
- 2 extra large eggs
- 1/2 cup white sugar
- 1 teaspoon corn starch or 2 – 3 teaspoons arrowroot
- Kosher salt to taste
- black pepper to taste
- 1/2 cup white vinegar
- 5 ounce can evaporated milk or 4 – 5 ounces coconut milk if preparing dairy-free; caveat: may take just a little longer to set up
- 1 teaspoon prepared mustard
- 1/4 cup salted butter or ghee (ghee is not dairy-free because it is butterfat, however is lactose-free, so if you are avoiding dairy, ghee may be a safe option)
- 1 cup mayonnaise
- 1 medium yellow onion chopped
- 1 cup chopped celery about 3 to 4 stalks, leaves reserved
- 6 hard cooked eggs chopped
Instructions
- In a large pot over medium-high heat, boil the potatoes until fork tender. Drain and set aside.
- In a separate pan, heat together the raw eggs and sugar. Add the corn starch and whisk. Next add the white vinegar and continue to whisk.
- Add the evaporated milk, mustard, and butter, whisking each ingredient thoroughly before adding the next. Once homogenous, remove from the heat. Season the egg mixture with salt to taste, transfer to a shallow dish, and refrigerate.
- Mash half of the potatoes until smooth. Chop the remaining potatoes into cubes and gently fold into the fully-mashed potatoes. Sprinkle in the chopped boiled eggs, onion, celery, salt, and black pepper. Mix gently to combine.
- Remove the dressing from the fridge and whisk in the mayonnaise until smooth. Pour over the mashed potato mixture and mix thoroughly.
- Cover the Amish potato salad with plastic wrap and chill in the fridge until thickened and set. Garnish with some celery leaves, serve, and enjoy!
Notes
- Add your potatoes to cold water before bringing them all to a boil. If you add your potatoes to already boiling water, you risk having the outsides turn to mush before the insides are cooked through.
- Cut your potato pieces evenly. This will give your Dutch potato salad a consistent texture.
- Cook your potatoes in well-salted water. Not only will this season the potatoes, but it will also allow the water to boil at a hotter temperature. This will allow your potatoes to cook more evenly and result in a creamier texture.
Nutrition
Frequently Asked Questions
Potato salad should not sit out of the fridge longer than two hours, and closer to only one hour if you’re dining outside. Any longer and you risk getting food-borne illness.
Yes! Absolutely. If you do decide to peel your potatoes the day before, be sure to place them in water to keep them from discoloring. Do not store your potatoes in water for longer than a day though, otherwise they will absorb the water and become mushy.
Other than adding an addictive tanginess to your salad, vinegar also helps to lock in moisture! No one wants dried-out potatoes in their Amish potato salad.
This souhnds awesome! Pinned to make later – Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
Thank you for sharing your awesome recipes at SSPS #253. I am a sucker for a lovely and tasty potato salad. This one for sure falls into that category for me. Shared on SM. I would love to invite you and ask if you may be interested to collaborate with SSPS. Please let me know if interested.
Esme, thank you for your kind comment! I will reach out to you regarding your collab offer. Perhaps great minds could make something delicious? x – Jenny