When you think of Amish cooking, you probably picture fresh-baked bread cooling on the counter, pies with mile-high meringue, and chicken dinners hearty enough to feed a barn-raising crew. But the real magic? It’s often hiding on the side of the plate.
Amish side dishes aren’t just filler – they’re the unsung heroes of potlucks, picnics, and Sunday suppers.
From creamy macaroni salads that lean sweet-tangy to jewel-colored pickled beets that double as edible décor, these recipes show off the best of Amish flavor: simple, generous, and built to please a crowd.
In this guide, we’ll explore the core five side dishes you’ll find in Amish kitchens (and church basements) everywhere – with plenty of tips so you can nail them at home.
What Makes an Amish Side Dish Unique?
Before we dive into the recipes, let’s talk DNA – the traits most Amish sides share:
- Sweet-tangy balance: Sugar and vinegar are a duo you’ll see again and again.
- Creamy comfort: Many salads use mayo (or boiled dressing) for that rich, coat-the-spoon texture.
- Simple ingredients: Nothing fancy – just pantry staples, garden produce, and eggs from the coop.
- Potluck-friendly portions: Amish recipes aren’t afraid of quantity. When you cook for a community, “small batch” doesn’t really happen.
- Make-ahead magic: Most of these dishes taste even better after a rest in the fridge, which is ideal for gatherings.
1. Amish Macaroni Salad
Flavor profile: Creamy, tangy, lightly sweet, and packed with crunchy veggies.
This isn’t your deli counter’s bland macaroni salad – the Amish version brings color, texture, and just enough sweetness to make it addictive. The dressing? A mayo-mustard-vinegar blend with sugar that clings to every elbow noodle.
Key ingredients:
- Elbow macaroni
- Hard-boiled eggs (chopped)
- Celery, onion, bell pepper
- Sweet pickle relish
- Mayo, yellow mustard, white vinegar, sugar
- Celery seed (for that Amish signature note)
Prep tips:
- Cook pasta just past al dente; overcooked noodles turn mushy.
- Chill the salad for at least 4 hours (overnight is better) so the dressing soaks in.
- Don’t skimp on relish – it’s the secret to that sweet-tangy punch.
Variation: Swap half the mayo for sour cream to tone down the sweetness.
Full recipe about ‘Amish Macaroni Salad’!
2. Amish Coleslaw
Flavor profile: Crisp, creamy, and sometimes a little zippy.
Coleslaw is universal, but Amish cooks put their own spin on it – often adding a bit more sweetness and a pinch of celery seed. You’ll find both creamy mayo versions and light vinegar dressings in Amish country.
Key ingredients:
- Green cabbage (shredded fine)
- Carrots (optional but traditional for color)
- Onion (grated or minced)
- Mayo or apple cider vinegar base
- Sugar, salt, celery seed
Prep tips:
- Sprinkle the shredded cabbage with a little salt and let it sit for 15 minutes, then drain – this keeps the slaw from getting watery.
- Use a food processor for ultra-fine texture if you want that diner-style bite.
Variation: Toss in dried cranberries and apple matchsticks for a holiday-ready twist.
Full recipe about ‘Amish Coleslaw’!
3. Amish Potato Salad
Flavor profile: Creamy, hearty, and sweeter than the average potato salad.
If your only potato salad reference is tangy and mustard-heavy, Amish potato salad will surprise you. The dressing has more sugar, giving it a softer, almost deviled-egg-like flavor profile.
Key ingredients:
- Waxy potatoes (red or Yukon gold)
- Hard-boiled eggs
- Celery, onion
- Mayo, yellow mustard, vinegar, sugar, salt, pepper
Prep tips:
- Boil potatoes whole and unpeeled; peel after cooking for a better texture.
- Cool potatoes slightly before mixing so they absorb the dressing without breaking apart.
- Let it chill at least 6 hours – the flavors deepen dramatically.
Variation: For a lighter take, use half mayo and half plain Greek yogurt.
Full recipe about ‘Amish Potato Salad’!
4. Amish Pickled Beets
Flavor profile: Sweet, tangy, earthy, with a gorgeous magenta hue.
Pickled beets are more than a side – they’re table art. In Amish homes, you’ll often find pickled beets stored in glass jars right alongside homemade jams. Sometimes, hard-boiled eggs get added to the brine, turning them a deep purple and giving you two sides in one.
Key ingredients:
- Beets (fresh roasted or canned)
- Vinegar (white or apple cider)
- Sugar
- Onion slices
- Spices: cloves, bay leaves, peppercorns
Prep tips:
- For the brightest flavor, roast fresh beets instead of boiling – less water means more concentrated sweetness.
- Let marinate for at least 48 hours before serving.
Variation: Add cinnamon sticks for a subtle warm spice note.
Full recipe about ‘Amish Pickled Beets’!
5. Amish Baked Beans
Flavor profile: Sweet, savory, smoky, and deeply comforting.
Baked beans are a fixture at outdoor gatherings and church potlucks. Amish cooks often use molasses or brown sugar for sweetness and slow-bake them until the sauce thickens into a glossy coat.
Key ingredients:
- Navy beans (soaked)
- Molasses or dark brown sugar
- Bacon or salt pork
- Onion, mustard, tomato sauce or ketchup
Prep tips:
- Bake low and slow (around 300°F) for at least 3–4 hours.
- Stir occasionally to keep the top from drying out.
Variation: Use smoked paprika instead of bacon for a vegetarian option.
Full recipe about ‘Amish Baked Beans’!
Other Amish Sides Worth Mentioning
While the five above are classics, Amish tables are rarely without other favorites:
- Chow chow relish – a sweet-and-sour pickled vegetable mix.
- Broccoli casserole – cheesy, creamy, and often topped with buttered breadcrumbs.
- Scalloped potatoes – thin-sliced potatoes baked in creamy sauce.
- Sweet and sour cabbage – a warm side that balances vinegar and sugar beautifully.
Serving & Pairing Ideas
These dishes are versatile – here’s where they shine:
- Picnics & BBQs: Macaroni salad, coleslaw, potato salad alongside grilled chicken or ribs.
- Holiday spreads: Pickled beets and baked beans with ham or turkey.
- Everyday meals: Coleslaw with fried fish, potato salad with roast beef sandwiches.
Make-Ahead & Storage Tips
- Macaroni & potato salads: Store covered in the fridge for up to 5 days. Best flavor develops after 12+ hours.
- Pickled beets: Lasts 3–4 weeks refrigerated; canned versions can last a year.
- Baked beans: Keep up to 4 days in the fridge; freeze for up to 3 months.
Frequently Asked Questions
Q1: What’s the main difference between Amish and regular side dishes?
A: Amish recipes tend to be a bit sweeter, use simpler pantry ingredients, and are designed for large gatherings.
Q2: Can I make these sides in advance?
A: Yes – in fact, most of them taste better after sitting.
Q3: Are they healthy?
A: They’re indulgent in the traditional form, but you can lighten them with Greek yogurt, less sugar, or plant-based mayo.
Q4: Can I halve the recipes?
A: Absolutely – just cut ingredients evenly, though Amish tradition says “leftovers are a blessing.”
Q5: Do they travel well for potlucks?
A: Yes – salads and pickles travel beautifully; baked beans just need a sturdy container.
Final Thoughts
Amish side dishes prove that “simple” doesn’t mean “boring.” With their balance of sweet, tangy, and creamy flavors – and a knack for feeding a crowd – they bring warmth and nostalgia to any table.
Whether you’re hosting a backyard BBQ, packing a church supper, or just want something real alongside your weeknight dinner, these recipes deliver.
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