Classic potato salad
By Henny Shor, Jerusalem Post, July 4, 2026
https://www.jpost.com/food-recipes/article-901273
Potato salad may not have started as a Jewish dish, but somewhere along the way it became part of Jewish-American summer food culture. In the summer, when meals are often cooler, lighter, and served buffet-style, potato salad always seems to have a place on the table.
Every family seemed to have its own version, some with eggs, some with pickles, some with lots of onions, and some with just enough mayonnaise to hold it all together. This version is simple and fresh, with celery, scallions, parsley, dill, and a little Dijon mustard.
Yields 4-6 servings.
Ingredients:
- 6-8 potatoes
- 3-4 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 3-4 scallions or 1 onion
- 2 stalks celery, diced
- Fresh parsley, about a handful of leaves
- Fresh dill, chopped
- 2 tsp. salt
- Dash black pepper
Directions:
Fill a large pot halfway with water and place it on the stove to heat up. Peel and cut the potatoes into small chunks and add them to the pot. Cover the pot, leaving it open just a bit, and bring the potatoes to a boil. Lower the flame and let cook for about 30-40 minutes, until the potatoes are soft. Drain the water and let the potatoes cool for about 15 minutes.
While the potatoes are cooling, dice the scallions or onion, dice the celery, and finely chop the parsley and dill.
In a large bowl, cut the potatoes down into smaller chunks. It’s okay if some of them get a bit mushy. Add the mayonnaise, Dijon mustard, scallions or onion, celery, parsley, dill, salt and pepper. Mix gently until everything is combined. Taste and add more salt or pepper if needed, as potatoes vary in size.
Store in a covered container in the fridge. Serve chilled. This keeps well for four to five days.
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