Salads
This Amish German potato salad brings old-world charm to your table with its tangy mustard-vinegar dressing and satisfying crunch. My grandmother used to make it every summer picnic, and I've perfected her method over years of testing.
The secret lies in the balance of sharp vinegar, creamy mustard, and fresh herbs that transform simple boiled potatoes into something extraordinary.
Unlike creamy mayo-based potato salads, this version relies on a bright, vinegar-mustard dressing that keeps the potatoes tender yet firm. The recipe calls for boiling and cooling the potatoes thoroughly before mixing in the dressing—a traditional step that ensures the perfect texture.
I've also included a technique for achieving that signature Amish crunch without any mayo, using just a touch of cornstarch for binding.
What you'll end up with is a potato salad that's equally at home on a picnic blanket or as a hearty side dish for Sunday dinner. The flavors develop even better after chilling, making it perfect for meal prep.
My family requests this version year-round because it's simple yet impressive, with that perfect balance of tangy, slightly sweet, and herby notes.
Pair it with grilled ham, pickles, or crusty bread for a complete meal. The beauty of this recipe is in its simplicity—just a few fresh ingredients and basic techniques that anyone can master. Let's get started on this classic dish that tastes like summer in every bite.
Ingredients for amish german potato salad
This classic Amish German potato salad relies on just twelve simple ingredients that pack big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 3 lb | Baby or Yukon Gold preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced fine |
| Red Onion 🧅 | 1 whole | Small size, thinly sliced |
| White Vinegar 💧 | ¾ cup | Distilled preferred for tang |
| Dijon Mustard 🌶️ | ½ cup | High-quality for creamy texture |
| Granulated Sugar 🍚 | 2 tbsp | Adjust to taste |
| Cornstarch 🌾 | 1 tbsp | For signature crunch |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Vegetable Oil 🫒 | 2 tbsp | For boiling potatoes |
The potatoes are the foundation, so pick the right kind. Yukon Golds or baby reds hold their shape beautifully and have that buttery sweetness that makes this salad special. I always grab the smaller red potatoes from Trader Joe's—they're waxy and perfect for boiling. If you can't find those, regular red potatoes work too. The onions? Yellow for diced, red for thin slices—the contrast in color makes it look gorgeous. Don't skip the vinegar—it's what gives this salad that bright, tangy kick that sets it apart from creamy mayo versions.
No Dijon mustard? Yellow mustard at double the amount works in a pinch, but trust me, the Dijon makes all the difference. Running short on fresh dill? Dried dill at one-third the amount gets you close, but fresh is definitely better. The cornstarch might seem odd, but it's what creates that signature Amish crunch without mayo. Bob's Red Mill is my go-to brand—it's reliable and affordable. For the vinegar, distilled white vinegar gives the cleanest tang, but apple cider vinegar adds a nice fruity note if you're feeling adventurous.
Boiled potatoes keep best in the fridge for 3 days if you make them ahead, but the dressing is where the magic happens after chilling. This salad tastes even better the next day as all the flavors meld together. I like to make a double batch—one for dinner and one to pack for lunches. Store the dressing separately until ready to mix, and keep it in an airtight container. The herbs will stay fresh for 5 days if you wrap them in damp paper towels and store them in a plastic bag.
Why You'll Love This Recipe
- No-Burn Boil: I swear by this method—boil the red potatoes whole, then slice them after they cool. No mushy mess, no peeling hassle, and that perfect waxy bite stays intact. (Yes, even my toddler can handle the knife after.)
- Sweet-Tangy Magic: That sharp Dijon mustard cut with white vinegar? It’s the secret weapon. The red onions add a bright crunch, while the yellow onion softens into something almost caramelized—like a slaw and a salad had a delicious, tangy baby.
- Picnic to Potluck: Honestly, this salad does everything. Pack it in a mason jar for a picnic, bring it to a church potluck (it’s always the first to disappear), or serve it cold at a summer BBQ. The potatoes hold up for days—better the next day, if you ask me.
- Dollar Stretch: Red potatoes are cheap, onions are cheap, and you’re not drowning in mayo. A big bowl feeds six for under $5, and leftovers? They’re my go-to lunch for three days straight. (Between us, I’ve lived off this for a week when grocery money was tight.)
Step-by-step instructions for Amish German potato salad
Here's how to make this signature mustard-vinegar potato salad that keeps its crunchy texture without mayo.
Boil the Potatoes Until Fork-Tender
Place the 3 lb red potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp salt and bring to a rolling boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-20 minutes until a fork slides in easily but still offers slight resistance.
I like to test the potatoes by piercing with a fork near the center—they should be tender but not falling apart. Drain immediately in a colander and let them steam-dry for 2 minutes. This drying step is crucial for that signature crispy texture when the salad cools. Don't skip it!
Make the Mustard-Vinegar Dressing
In a large mixing bowl, whisk together the 0.75 cup white vinegar, 0.5 cup Dijon mustard, 2 tbsp granulated sugar, 1 tbsp cornstarch, 0.5 tsp black pepper, and 1 tbsp vegetable oil. This combination creates the perfect balance of tangy, sweet, and slightly thick texture that coats each potato perfectly.
I always mix the dressing first before adding the potatoes—this ensures even distribution. The cornstarch is what gives this salad its signature crunch when chilled, so don't omit it. The mixture should be smooth with no lumps, so whisk vigorously for about 30 seconds until completely combined.
Combine Potatoes and Dressing
Add the warm potatoes to the dressing bowl and gently fold everything together using a large spoon or rubber spatula. Work carefully to avoid breaking the potatoes—you want them to stay intact for that satisfying bite. Let the salad cool to room temperature for 10 minutes while you prepare the vegetables.
This cooling period allows the potatoes to absorb the dressing evenly. If you rush this step, the potatoes will release too much starch and make the salad gummy. Trust me, the wait is worth it for that perfect texture.
Add the Onions and Herbs
Finely dice the 1 whole yellow onion and thinly slice the 1 whole red onion. Fold these into the potato mixture along with the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley. The yellow onion adds sweetness while the red onion provides a subtle sharpness that cuts through the richness.
I like to distribute the herbs evenly throughout—take a spoonful of salad and sprinkle in a pinch of each herb before mixing. This ensures every bite gets that fresh, herby brightness. Give everything one final gentle fold to combine completely.
Chill and Develop the Crunch
Transfer the salad to a serving bowl and refrigerate for at least 4 hours, preferably overnight**. This chilling time is what transforms the dish—allowing the cornstarch to create that signature crunchy texture while the flavors meld together perfectly.
Before serving, give the salad one final taste and adjust the seasoning if needed. The potatoes should be cool, the onions slightly softened but still crisp, and the dressing evenly distributed. This potato salad tastes even better the next day as the flavors deepen and the texture perfects.
Pro Tips For Making Amish German Potato Salad
- Boil Potatoes Until Fork-Tender: I learned this the hard way—undercooked potatoes turn mushy in the dressing. Boil red potatoes in salted water until you can pierce them with a fork without resistance, about 12-15 minutes. They’ll finish cooking in the dressing, but starting firm guarantees they hold shape. (Yes, even if you’re impatient like me.)
- Slice Onions Paper-Thin: This isn’t a garnish—it’s the backbone of the flavor. Use a sharp knife and slice yellow and red onions as thinly as you can manage, almost translucent. The acid in the vinegar needs surface area to work its magic, so don’t rush this step. (Your future self will thank you.)
- Mix Dressing Last Minute: Vinegar and mustard curdle if mixed too early. Whisk white vinegar, Dijon, and any other wet ingredients right before tossing with warm potatoes. Cold dressing makes sad, watery potato salad; warm potatoes absorb it better and keep the texture crisp. (I skip this when I’m lazy, but the dish is noticeably better when I don’t.)
- Drain Potatoes Well: No one wants a soggy side. After boiling, drain potatoes in a colander for 30 seconds, then transfer to a clean towel and shake vigorously to evaporate surface moisture. The dressing will cling better, and you’ll avoid that greasy, gloppy texture. (This isn’t the prettiest method, but it’s the tastiest.)
Troubleshooting your amish german potato salad
Potatoes Too Soft?
Overcooking is the #1 reason for mushy potatoes. Test doneness by piercing with a fork—it should slide in easily but still offer slight resistance. I've learned the hard way that 15-20 minutes in boiling water is perfect for 3 lb red potatoes.
If they feel too soft, they've released too much starch into the water, making the salad gummy. 🥔
Pro tip: Use a large pot with plenty of water (at least 2 inches above potatoes) to prevent uneven cooking. If your potatoes are already too soft, try this fix: Drain them immediately, rinse under cold water, and pat completely dry before mixing with dressing.
This removes excess starch and helps restore some texture.
Dressing Too Thin?
The mustard-vinegar dressing should coat the potatoes lightly but not pool at the bottom. If yours is too thin after chilling, the issue is usually under-mixed cornstarch. Whisk the 1 tbsp cornstarch into the dressing thoroughly before adding potatoes—this is what creates that signature crunch when chilled. 🌾
For an immediate fix, mix 1 tsp additional cornstarch with 1 tbsp cold water, then stir into the dressing. Let it thicken for 5 minutes before serving. If you're making it ahead, reduce the vinegar by 1 tbsp to allow the cornstarch to work its magic during chilling.
Onions Too Sharp?
The red onion's sharpness can overpower the delicate mustard-vinegar flavors if not balanced properly. For milder flavor, soak the thinly sliced red onion in ice water for 10 minutes before adding to the salad. This draws out some of the bite while keeping them crisp. 🧅
Another trick I learned from my grandmother: Sauté the diced yellow onion in 1 tbsp butter for 3-4 minutes until just softened before adding to the salad. This caramelizes the natural sugars, mellowing the sharpness while adding sweet depth.
The red onion should still provide a subtle crunch and brightness, not dominate the flavor profile.
Herbs Lose Freshness?
Fresh herbs can wilt quickly in the warm potato mixture. To preserve their vibrant color and flavor, I recommend adding them last after the salad has chilled for at least 2 hours. This prevents them from cooking in the warm dressing. 🌿
For maximum freshness, store chopped herbs in an airtight container with a damp paper towel and refrigerate until ready to use. If your herbs are already wilted, try reviving them by soaking in ice water for 5 minutes before adding to the salad.
This often brings back some of their crispness and flavor.
Salad Too Dry?
If your potato salad seems dry after chilling, it's likely because the potatoes absorbed too much dressing or released excess starch. The fix is simple: Stir in 1-2 tbsp additional white vinegar and 1 tsp Dijon mustard to restore moisture and balance the flavors. 💧
For future batches, make sure your potatoes are completely cooled before mixing with dressing. Warm potatoes release starch rapidly, which can make the salad gummy. If you're making this ahead, store the dressing separately until ready to combine—this gives you better control over texture.
Texture Not Crunchy?
The signature Amish crunch comes from properly chilled potatoes and the cornstarch in the dressing. If yours isn't developing crunch after 4 hours, try this: Spread the salad on a baking sheet and freeze for 30 minutes. This shock-freezing helps set the texture. 🥶
For a more permanent fix, increase the cornstarch to 1.5 tbsp in future batches. Also ensure your potatoes are completely dry after boiling—any moisture interferes with the cornstarch's ability to create that satisfying crunch.
The key is patience: This salad needs time to develop its texture, so don't rush the chilling process.
Nutrition facts
Frequently asked questions
Why does this recipe use vinegar instead of mayo?
Traditional Amish German potato salad relies on vinegar for its signature tangy flavor and crisp texture. The vinegar-mustard dressing creates a lighter, brighter salad that's perfect for warm weather. Unlike mayo-based versions, this one stays crunchy when chilled thanks to the cornstarch, which gives that satisfying bite without heaviness.
Can I make this potato salad ahead of time?
This salad actually tastes better after chilling. Make it 1-2 days ahead for maximum flavor development. Store the dressing separately until ready to combine—this gives you better control over texture. The potatoes can be boiled and cooled up to 3 days ahead if stored properly in the fridge.
What's the secret to getting that perfect crunch?
The crunch comes from three key steps: completely drying the boiled potatoes, using the full 1 tbsp cornstarch in the dressing, and chilling for at least 4 hours. The cornstarch acts like a natural binder that sets when cold, creating that satisfying texture. Don't skip the cooling period—patience is what makes this salad special!
Can I substitute any of the ingredients?
Most ingredients are flexible, but some are crucial for authenticity. For mustard, use yellow mustard at double the amount if you can't find Dijon. For vinegar, apple cider vinegar works but has a fruity note. The potatoes should be red or Yukon Gold—other varieties may not hold their shape. Herbs can be swapped, but fresh dill and parsley give that classic Amish flavor.
How do I serve this potato salad?
This versatile salad works perfectly as a picnic side dish, potluck contribution, or even a light main course. Serve it with grilled ham, pickles, or crusty bread for a complete meal. It's especially popular at summer gatherings—my grandmother always made extra for church potlucks! The bright flavors pair beautifully with rich meats or fresh bread.