Jewish Deli Potato Salad
This Jewish Deli Potato Salad is one of the best I’ve tried! It has everything I want in a good potato salad: tender potatoes, plenty of dill pickles, hard-boiled eggs, celery, scallions, and fresh dill, all tossed in a creamy, tangy dressing. And that little trick of tossing the warm potatoes with pickle juice? Game changer.
This is the kind of potato salad that makes you want to go back for just one more spoonful. It’s great for a summer cookout, deli-style lunch, or alongside pretty much anything coming off the grill. Make it a few hours ahead, let all those flavors mingle in the refrigerator, and it gets even better.
Start by cooking the potatoes and eggs at the same time. The potatoes should be tender enough to pierce easily but still hold their shape. Once the eggs are chilled, peel and chop them.
Drain the potatoes and let them cool just enough to handle, then cut them while they’re still warm. Toss them with the pickle juice and let them sit for a few minutes. This is the little step that gives the potatoes that wonderful deli-style flavor all the way through.
While the potatoes soak up the pickle juice, whisk together the creamy dressing. Add the chopped eggs, pickles, celery, scallions, and fresh dill to the potatoes, then gently fold everything together with the dressing. You want everything nicely coated without breaking up the potatoes.
Cover and refrigerate the salad for at least a couple of hours before serving. This is one of those recipes that gets better as it sits, so making it the day before is even better. Give it a taste before serving and adjust the seasoning if needed.
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Jewish Deli Potato Salad
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes plus chill time 2 hours
Ingredients
Potato Salad:
- 2 lbs baby Yukon Gold potatoes
- 3 large eggs
- 3/4 cup finely chopped dill pickles
- 1/4 cup dill pickle juice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped scallions
- 1/4 cup chopped fresh dill
Dressing:
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp dill pickle juice
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes, or until tender when pierced with a knife.
While the potatoes cook, place the eggs in a saucepan, cover with cold water, and bring to a boil. Removefrom the heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath, then peel and chop.
Drain the potatoes and let them cool just enough to handle. Cut them into bite-size pieces while still warm. Place the warm potatoes in a large bowl and toss gently with 1/4 cup pickle juice. Let stand for 10 minutes so the potatoes absorb the flavor.
Whisk together the mayonnaise, Dijon, yellow mustard, remaining 1 tbsp pickle juice, sugar, salt and pepper.
Add the chopped eggs, pickles, celery, scallions and dill to the potatoes. Pour over the dressing and fold gently until evenly coated. Cover and refrigerate for at least 2 hours before serving. Taste and adjust seasoning if needed.
Chef’s Notes:
- Tossing the potatoes with pickle juice while they are warm is key to getting that classic deli-style flavor throughout the salad.
- The salad is even better after it has chilled for several hours or overnight.
- For the best texture, don’t overcook the potatoes; they should be tender but still hold their shape.
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