Amish Potato Salad

By srumbel

Liven up your picnic side dishes with Amish Potato Salad – a twist on traditional potato salad with a creamy dressing using yellow mustard, vinegar, and a little bit of sugar.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• 1 pound Idaho® potatoes, peeled and cubed (roughly 2 large potatoes)
• 2 carrots, peeled and grated
• 2 hard boiled eggs, chopped
• 1 rib celery, chopped
• 1/2 cup chopped onion
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon white distilled vinegar
• 1 tablespoon sugar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

Preparation

Step 1

Bring a large pot of water to a rolling boil. Once boiling, add the potatoes. Cook until soft but not overdone, roughly 10-12 minutes. Drain and cool 15 minutes.
In a large bowl, add the potatoes, carrots, eggs, celery, and onion.
In another bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt. Pour over the potato mixture and stir together. Refrigerate at least 1 hour before serving. Dust with paprika before serving, if desired.
Serves: 4