Copycat Walmart Amish Potato Salad
Prep Time: 15 minutesCook Time: 10 minutesChill Time: 2 hoursTotal Time: 2 hours 25 minutesServings: 6Course: Side DishCuisine: AmericanIngredientsFor the Potato Salad24 oz potatoes, peeled and cut into 1/2-inch cubes1 hard-boiled egg, diced2 tablespoons celery, finely chopped2 tablespoons red onion, finely chopped1 tablespoon sweet pickle relishFor the Dressing1/2 cup mayonnaise1 teaspoon yellow mustard1 1/2 tablespoons sugar1 1/2 teaspoons apple cider vinegar1/2 teaspoon salt1/4 teaspoon black pepper1 teaspoon celery seeds1/4 teaspoon paprikaInstructionsCook the potatoes: Place the cubed potatoes in a pot of salted water. Bring to a boil, reduce the heat, and cook for about 10 minutes, or until fork-tender but still firm.Drain and cool: Drain the potatoes thoroughly and allow them to cool.Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, sugar, apple cider vinegar, salt, black pepper, celery seeds, and paprika until creamy.Combine: Add the cooled potatoes, diced egg, celery, red onion, and sweet pickle relish to a large bowl.Add the dressing: Pour the dressing over the potato mixture and gently fold everything together until evenly coated.Chill: Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend.Serve: Give the potato salad a gentle stir, sprinkle with extra paprika if desired, and serve chilled.NotesAvoid overcooking the potatoes or your salad may become mushy.For a less-sweet potato salad, slightly reduce the sugar.Add another hard-boiled egg if you prefer a richer, eggier texture.If the salad seems dry after chilling, gently mix in a spoonful of mayonnaise.Keep the potato salad refrigerated until you're ready to serve.Storage: Store leftovers covered in the refrigerator and enjoy within 3–4 days.