Our Family's Pennsylvania Dutch Potato Salad

Discover the nostalgic charm of "Our Family's Pennsylvania Dutch Potato Salad," a timeless recipe steeped in tradition and bursting with flavor. Made with tender chunks of Russet potatoes, perfectly hard-boiled eggs, and a crisp mix of celery and onion, this salad is dressed in a creamy, tangy blend of mayonnaise, white vinegar, and a hint of mustard for that signature zesty kick. A sprinkle of paprika on top adds the perfect finishing touch. This crowd-pleasing side dish is a must-have for summer picnics, potlucks, and family gatherings, offering a comforting balance of sweet and savory notes. Quick to prepare and served chilled, it’s the ultimate make-ahead dish that only gets better as the flavors meld together. Perfect for those searching for classic potato salad recipes, Pennsylvania Dutch dishes, or easy entertaining ideas, this hearty recipe brings homemade comfort to any table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 4 items Large eggs
• 1 cup Celery
• 0.5 cup Yellow onion
• 1 cup Mayonnaise
• 3 tablespoons White vinegar
• 2 tablespoons Granulated sugar
• 2 teaspoons Yellow mustard
• 1 teaspoon Kosher salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika (for garnish)

Directions

Step 1

Peel the potatoes and cut them into evenly-sized chunks, about 1-inch pieces.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the pot.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 12-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook, as the potatoes should hold their shape.

Step 4

While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.

Step 5

Drain the potatoes in a colander and let them cool to room temperature.

Step 6

Meanwhile, transfer the hard-boiled eggs to a bowl of ice water to cool, then peel and roughly chop them.

Step 7

Finely chop the celery and onion, and set them aside.

Step 8

In a large mixing bowl, prepare the dressing by whisking together the mayonnaise, white vinegar, sugar, mustard, salt, and black pepper until smooth and well combined.

Step 9

Once the potatoes have cooled, gently fold them into the dressing along with the chopped celery, onion, and eggs. Mix until everything is evenly coated.

Step 10

Taste and adjust the seasoning as needed.

Step 11

Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld together.

Step 12

Before serving, sprinkle the potato salad with a touch of paprika for garnish.

Step 13

Serve chilled and enjoy!

Nutrition Facts

Serving size	(2114.3g)

Amount per serving	% Daily Value*
Calories	3503.4

Total Fat 193.5g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 979.3mg	0%
Sodium 1820.3mg	0%
Total Carbohydrate 391.4g	0%
Dietary Fiber 28.8g	0%
Total Sugars 47.4g
Protein 66.0g	0%

Vitamin D 160IU	0%
Calcium 404.0mg	0%
Iron 21.0mg	0%
Potassium 8461.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 7.4%

Carbs: 43.8%