Mennonite Potato Salad

This shredded potato salad has become a quiet favorite in our home—simple, hearty, and just a little different from the usual. Using shredded potatoes gives it a soft, comforting texture that pairs beautifully with a creamy dressing and a few pantry staples. It’s the kind of dish that comes together without fuss, made from ingredients you likely already have on hand. Perfect for serving alongside roasted meats, sandwiches, or just as it is. It’s filling, familiar, and made to share. If you’re looking for something easy and satisfying to bring to the table, this recipe is a good place to start.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Mennonite Potato Salad

Ingredients
  

  • 6 cups shredded potatoes 8-12 medium potatoes
  • 1 small onion finely chopped
  • 1/2 cup chopped celery or more
  • 1/2 cup shredded carrots
  • 4-6 hard boiled eggs optional
Dressing
  • 1 1/4 cup mayo or combination of miracle whip and mayo
  • 1/2 - 1 cup granulated sugar
  • 1.5 tsp salt
  • 2-3 tbs vinegar
  • 3 tbs prepared mustard
  • 1/4 cup milk

Method
 

  1. Cook or bake potatoes in the skins. Cool until cool enough to handle, then peel and chill. Shred potatoes once they are completely chilled.
  2. Mix together the dressing.
  3. Mix the dressing into the shredded potatoes and veggies, refrigerate at least 12 hours before serving.
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2 Responses

  1. Hi!!
    I would love to make this recipe (potato salad) but it seems like the recipe is for mashed potatoes. I have found a couple other recipes that also seem mixed up. I thought I would make you aware in case something is wrong

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