Let’s Make Jewish Potato Salad!

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Let’s Make Jewish Potato Salad!

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

Try this delicious summer potato salad recipe infused with Ashkenazi Jewish flavours, 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
  • 2 hardboiled eggs (optional)
  • 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.

Heat oil in a large saute pan over medium heat. Saute onion until translucent.

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.

For added flavour, mix in sliced hardboiled eggs and top with some dill! Serve chilled.

Recipe Archive

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

 

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