Ingredients
- 1 lb red-skinned potatoes, cut into chunks, skins left on
- 1 cup mayonnaise (can also use Greek yogurt, or a combination)
- 2 Tbsp spicy brown mustard
- 1-2 Tbsp prepared jarred horseradish
- ¼ cup 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.
- Prep Time: 5 minutes + 3 hours chill
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Ashkenazi