Let’s Make Jewish Potato Salad!

The Fellowship  |  July 13, 2017

Let's Make Jewish Potato Salad!

Try this delicious summer potato salad recipe infused with Ashkenazi Jewish flavors, like caraway seeds and dill!

Shannon Sarna from The Nosher shows us how.

Ingredients

1 lb red-skinned potatoes

1 cup mayonnaise (can also use Greek yogurt, or a combination)

2 Tbsp spicy brown mustard

1-2 Tbsp prepared jarred horseradish

1/4 cup chopped kosher dill pickles (can also use thinly sliced cornichons)

2-3 Tbsp chopped fresh dill

1/4 tsp salt

1/8 tsp black pepper

1 tsp caraway seeds

additional dill for garnish (optional)

Directions

Bring a large pot of salted water to a boil.

In a large bowl, whisk together mayo, mustard, horseradish, pickles, dill, salt, pepper and caraway seeds. Set aside.

Add potatoes to boiling water and cook 10-12 minutes, or until they are fork tender.

Rinse potatoes immediately in cold water. Drain and repeat.

Place potatoes back in hot pot over low flame for 1-2 minutes, until all water has evaporated.

Mix cooked potatoes with dressing until completely coated. Place in fridge for 3-4 hours, or overnight. Serve chilled.

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