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Ultimate Jewish Potato Salad
Ingredients
UNITSSCALE
1lb red-skinned potatoes
1cup mayonnaise (can also use Greek yogurt, or a combination)
2 Tbsp spicy brown mustard
1–2 Tbsp prepared jarred horseradish
¼cup chopped kosher dill pickles (can also use thinly sliced cornichons)
2–3 Tbsp chopped fresh dill
¼ tsp salt
⅛ tsp black pepper
1 tsp caraway seeds
additional dill for garnish (optional)
Instructions
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.
Notes
Your potato salad needs to chill in the refrigerator for 3-4 hours, or overnight.
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