We recently celebrated Israeli Independence Day (Yom Ha’atzmaut). My husband was born in Israel, so it’s a meaningful day for us. We watched the ceremonial coverage on the Israeli Network, which we get by satellite. Afterwards, we had our own little celebration in the form of a backyard picnic. It was a beautiful sunny day that called for spring-style food. I happened to have some red new potatoes in the fridge, so I decided to create a potato salad recipe for the occasion. This is what I came up with. My husband loved it—he called it “dangerously good.” Dangerous, because once we tasted it we couldn’t stop eating it! This Potato Salad with Dill and Dijon is pareve, so you can serve it with a kosher meat meal. If you’re making it for a barbecue or sharing at a picnic, you can easily double the recipe to feed more people. And you don’t have to wait for a special occasion to serve it- it’s yummy all year round. Enjoy!
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- 2 lbs red new potatoes, peeled and quartered
- 1/2 cup mayonnaise
- 1/3 cup minced fresh dill
- 1 1/2 tbsp vinegar
- 1 tbsp whole grain Dijon mustard
- 1 tbsp sugar
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper (or more to taste)
- Sprig of fresh dill to garnish (optional)
- Boil the quartered new potatoes in salted water for 25-30 minutes until they become fork tender. Drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.
- In a bowl, whisk together mayonnaise, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper.
- Dice the potatoes into small chunks and place them in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
- Chill salad in the refrigerator for at least 30 minutes. Serve cold.
- Note: This recipe is gluten free when you you use GF-certified packaged products.