Let’s Make Jewish Potato Salad!

The Fellowship  |  July 13, 2017

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.