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Jewish Potato Salad for Hanukkah_Hero

Jewish Potato Salad for Hanukkah

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!
3.34 from 3 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 352kcal


  • 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

For Garnish:

  • 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.

To Serve:

  • 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!


Calories: 352kcal | Carbohydrates: 21g | Protein: 8g | Fat: 27g | Sodium: 279mg | Fiber: 5g | Sugar: 3g | Vitamin C: 33mg
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