Jewish Potato Salad
A tangy, creamy Jewish potato salad featuring thinly sliced boiled potatoes, dill pickles, onion, and mayonnaise, perfect for festive gatherings or casual side dishes.
Ingredients
Instructions
- Boil the potatoes until tender.
- Skin off the peelings gently while potatoes are still hot.
- Carefully slice the potatoes as thin as possible, maintaining their integrity.
- Pour oil and vinegar over the sliced potatoes.
- Mix evenly, trying not to break the potatoes.
- Add well chopped dill pickles, using a shredder.
- Add onion to taste.
- Finally, add salt, pepper, and a large spoonful or two of mayonnaise.
Tips & Substitutions
For a creamier texture, you can substitute sour cream for some of the mayonnaise. If you prefer a tangier flavor, try adding a teaspoon of mustard. Ensure the potatoes are still warm when mixing with oil and vinegar to better absorb the flavors. When slicing, use a sharp knife to avoid crushing the potatoes. This salad can also benefit from fresh herbs like parsley or chives.
Serving Suggestions
Serve this potato salad chilled or at room temperature alongside grilled meats or as part of a festive spread. It pairs beautifully with Congealed German Sauerkraut Salad for a delightful contrast. For a complete meal, consider adding a protein like smoked salmon or grilled chicken. Garnish with fresh dill for added flavor.
Storage & Reheating
Store leftover Jewish potato salad in an airtight container in the refrigerator for up to 3 days. If it thickens while chilling, you can stir in a little extra mayonnaise or a splash of vinegar to loosen it up before serving. Avoid freezing, as the texture can become mushy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Potato Salad contains roughly 25 calories, with 0g protein, 1g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
While small red potatoes are preferred for their waxy texture, you can substitute with Yukon Gold or new potatoes. Avoid starchy potatoes like Russets, as they may become mushy when boiled and mixed.
How can I make this salad vegan?
To make a vegan version of Jewish potato salad, substitute the mayonnaise with a plant-based alternative. You could also use avocado for creaminess or a cashew cream. Ensure that any pickles used are also vegan-friendly.
What can I add to enhance the flavor?
To enhance the flavor of your potato salad, consider adding diced celery for crunch, or a splash of pickle juice for extra tanginess. Fresh herbs like dill or chives can also elevate the dish. A sprinkle of smoked paprika adds a nice depth as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).