Potato Salad with Dill and Dijon

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!


Serrated Vegetable Peeler

Mixing Bowls

Any purchase you make from The Shiksa Market helps to support my website, my recipes, and the free content I provide. If you have an Amazon login, it’s even easier to make a purchase. Thanks for browsing!

Potato Salad with Dill and Dijon


  • 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)
Total Time: 1 Hour 15 Minutes
Servings: 4
Kosher Key: Pareve
  • 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.
Like 13 Retweet 1 Google +1 0

Share on Facebook Grab the Feed Stumble it Share With a Friend

Category: Deli Favorites, Gluten Free, In the Kitchen, Nut Free, Pareve, Passover - Gluten Free Sephardic, Passover - Sephardic, Passover - Vegetarian Sephardic, Recipes, Salads and Mezze, Side Dishes, Tomato Free, Vegetarian, Yom Kippur Break Fast

Comments (10)Post a Comment

  1. Felicia says:

    Hi Tori, long time follower, first time writer. This recipe looked too delicious not to comment. Been enjoying making your dishes, especially the Passover menu! Keep up the great work!


  2. leanne b. says:

    IS there an alternative to mayonnaisse? do you like any subsituitions? thanks, leanne

    • Tori Avey says:

      Thanks Felicia!

      Oooh Leanne I love mayo. But you could also use Veganaise, which is slightly healthier (and Vegan!). :)

    • Rachel says:

      You could also substitute yogurt of your choice or a slightly strained, thick kefir for the mayo!
      Very healthy with lots of good enzymes and probiotics; plus an extra bit of tang.


  3. Galina says:

    Hello Tory,

    I am Galina, who have write before. I have a potatoe recipe for salad I think you would like. Should I send you recipe?

    Thank you.

  4. Tori Avey says:

    Hi Galina, please do! I love sharing original family recipes on my blog. Here is the online form for recipe submissions:

    link to theshiksa.com

  5. ShiksaLikeYou says:

    U r killing me! This looks soooo good… drool! Too bad I’m low-carbing it right now.

  6. Sandra says:

    Leanne, Nayonnaise is the best mayonnaise substitute. It is Vegan, as well.

  7. Rick Struchko says:

    Shiksa, This is the first time I’ve seen your blog or FB. My family and I are Christian and lovers of Israel, God’s chosen.
    We love the festivals and now have a new one, Isreal’s Independance Day. One of my careers was as a chef and I love to cook but other than Passover we’ve never tried traditional Jewish cooking. I am looking forward (drooling)to the experience. All Blessings, Rick and Karen Struchko and family

  8. Tori Avey says:

    Thank you so much Rick! Happy to have you here. :)

Leave a Comment

Please read through the recipe introduction and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.