Authentic Amish Potato Salad

This Amish shredded potato salad was inspired by several recipes from my original Amish cookbooks. Recently on a busy Saturday, I bought a container of potato salad from a Mennonite store and absolutely loved it! I dug through my cookbooks to try to replicate it, and this Amish version was the closest I could get to the potato salad from the bulk food store. This fresh, Amish potato salad with eggs, shredded potatoes, veggies and a homemade dressing tastes much better than buying it from Walmart and is the perfect make-ahead dish for your picnics or potlucks this summer. You may also enjoy my Gramma’s recipe for Amish deviled eggs, or Amish apple mint tea for your summer picnics and potlucks.

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Authentic Amish Shredded potato salad

Authentic Amish potato salad

This potato salad is creamy and packed with veggies, hard boiled eggs and potatoes flavored by a sweet and tangy dressing. This Amish potato salad is great for potlucks, picnics and more!
5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Salad
Cuisine Amish
Servings 8


  • 5 large potatoes peeled and blemishes removed
  • 3 hard boiled eggs
  • 1/2 cup diced green or red bell pepper
  • 1/4 cup diced celery optional
  • 1/3 cup shredded carrots *see note
  • 1/4 cup shredded onion yellow or white

For the dressing:

  • 3/4 cup Mayonnaise or Miracle whip
  • 2 tablespoons vinegar
  • 1/3 cup sugar can be added to taste
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon salt
  • few dashes black pepper


  • Place the potatoes in a large saucepan and cover with water. Add a few dashes of salt then cook for 20-30 minutes until soft, but not mushy because you will need them a bit firmer for shredding. Place the cooked potatoes in a colander or strainer to drain and cool.
  • Shred the carrots and onions, hard boiled eggs and cooled potatoes, then finely dice the celery and pepper. Place shredded and diced veggies plus the shredded hard boiled eggs in a medium sized bowl.
  • In a separate bowl, whisk the mayo (or salad dressing), vinegar, salt, sugar, mustard and black pepper together until well combined and smooth, then pour the homemade dressing over the shredded potatoes and veggies and gently fold with a spatula to combine.
  • Chill for several hours or more before serving.


 This Amish potato salad can be kept in an airtight container for 3-5 days in the refrigerator
The carrots can also be finely diced. 
Add sugar to the dressing taste, I prefer 1/4-1/3 cup of sugar, but some may prefer it more or less sweet. 
More photos and notes below.
Keyword Amish, Potato salad, shredded potatoes, with eggs
Tried this recipe?Let us know how it was!

Equipment needed for this Amish shredded potato salad:

  • Food grater You will need a food grater/vegetable grater to shred the hard boiled eggs, cooked potatoes and carrots needed for this Amish potato salad.
  • Mixing bowl A mixing bowl is needed to combine the ingredients for this Amish potato salad.
  • Cutting board I like to use a cutting board for a base while dicing the celery and pepper. Cutting boards save your countertop from getting scratched and also help to confine the mess to one surface.
  • Colander A colander is needed to drain the cooked potatoes before they are shredded and added to the potato salad mixture.

Try serving this authentic Amish potato salad with Homemade pizza or crockpot meatballs. We also like to serve our potato salad with grilled chicken.

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Amish Shredded Potato salad ingredients: Potatoes, carrots, onion, pepper, hard boiled eggs and homemade dressing, which includes Mayo or Miracle whip, vinegar, mustard, sugar, salt and pepper.

Can I cube the potatoes instead of shredding them?

Yes, you can. I prefer to shred my potatoes for Amish potato salad because it makes a nice and delicate potato salad, but if you like a chunkier potato salad you can cube the potatoes before cooking. Cook the cubed potatoes for 15-20 minutes, then drain well and cool. If using cubed vs shredded potatoes you may need less homemade dressing. When trying out this recipe on cubed potatoes I found the salad to be a bit runny with the full amount of dressing so 1/2 to 3/4 of the dressing should be enough.

Because I find my shredder to be a bit of a menace, I preferred to finely dice my carrots as well as the bell peppers using my Vosteed Morgan series chef’s knife. You can grab your own at Vosteed or check out their Facebook page.

Tips for boiling the eggs:

To boil the hard boiled eggs, lightly tap them against the edge of the saucepan to allow a small crack (this makes the peeling process to be a bit easier), then boil the eggs covered in water for ten minutes. Remove the eggs from the heat and allow them to set for a few minutes in the hot water. Drain the eggs and place them in a cold ice water bath for at least 15-10 minutes before peeling.

Cook the potatoes and eggs, then drain the potatoes and allow to cool. Place hardboiled eggs in an ice bath to allow them to cool completely before shredding. Shred and dice the veggies, cooled potatoes and eggs, then gently combine them in a large mixing bowl. Measure and whisk together the dressing ingredients.

Pour the dressing over the potatoes, eggs and veggies in the mixing bowl. Stir gently again to combine, being careful to keep the shredded potatoes intact as much as possible.

Refrigerate the Amish shredded potato salad for several hours, then serve and enjoy! This potato salad is a great prep ahead option for picnics and potlucks. Personally, I think the potato salad tastes even better the second day when the flavors have had a chance to develop more fully.

Storage options:

This potato salad will separate and become watery if frozen, so it is best to enjoy it fresh. The Amish potato salad keeps well in the refrigerator for 3-5 days. For best results and flavor you can make it a day or two ahead of time in preparation for a party or picnic. This potato salad tastes even better the second day!

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