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