Let’s Make Jewish Potato Salad!

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.

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