I was invited to two separate Hanukkah parties and although I am not Jewish, I whipped up this Jewish potato salad recipe for both and it was a big hit. If you are in need of a Hanukkah recipe or anytime potato salad recipe, I highly recommend this one!
This recipe is so easy to prepare and tastes so bright thanks to fresh green peas and chopped parsley. I was inspired by The Nosher for this potato salad recipe, but I made a few changes. I added capers to my version and omitted the carrots and I also added fresh parsley. Lastly, I garnished with very thinly sliced red onions.
For the mayonnaise, you can use any brand you like but my favorite mayonnaise is Sir Kensington’s. There’s something about this peppery mayonnaise that really enhances the flavors of whatever I’m using it in.
Whether you’re celebrating Hanukkah or not this year, this Jewish Hanukkah recipe will be a hit wherever you take it. I could see the brightness of this salad working really well at a spring-time potluck!
If you made this Jewish potato salad recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
Jewish Potato Salad for Hanukkah
- Large pot
- Small pot
- 2 pounds small Yukon gold potatoes peeled and quartered
- 4 eggs
- 4 Kosher dill pickles small-diced
- 10 ounces fresh or frozen green peas thawed, if frozen
- 2 ounces non-pareil capers drained
- ½ lemon juiced
- 1 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry dill
- 2 tablespoons pickle juice
- ¼ cup fresh parsley finely choped
- Salt and pepper to taste
- ¼ red onion peeled and thinly sliced
- Fresh parsley chopped
Cook the Potatoes:
- Add the potatoes to a large pot and cover with water. Season liberally with salt. Bring to a boil and cook until just fork-tender, about 15-20 minutes. Do not overcook the potatoes.
- Drain the potatoes and return them to the pot to allow them to dry out.
Hard-Boil the Eggs:
- Bring a small pot of water to a boil and add the eggs. Cook for 15 minutes until hard-boiled.
- Remove from the pan and run cold water over the eggs until they're cool enough to handle. carefully remove the shells.
- Roughly chop the eggs and set aside.
Make the Dressing:
- As the potatoes cook, prepare the dressing. Add all the ingredients for the dressing in a bowl and whisk until smooth and creamy. Taste and season to your preferences with salt and pepper.
Assemble the Potato Salad:
- Add the chopped pickles, chopped eggs, green peas, and capers to the pot of potatoes. Pour the dressing on top of the potatoes and toss gently to combine. Do not over-mix the salad or else the potatoes will break up too much.
- Transfer to a bowl, if desired, or serve right out of the pot. Garnish with a few slices of red onion and fresh parsley. Transfer to the refrigerator for 30 minutes to 1 hour before serving. Enjoy!