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Close up of a potato salad with mayonnaise and herbs.

Jewish Potato Salad

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Absorption Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 2-4 1x
  • Cuisine: Jewish
  • Diet: Kosher


A classic, dairy-free and kosher Jewish Potato Salad that is a family favourite, baby potatoes soaked in a herby vinaigrette and tossed in a tangy mayonnaise sauce – this recipe is perfect for doubling making ahead to serve at large gatherings.


  • 400g (14 oz) new potatoes
  • 1 1/2 tbsp light oil
  • 1/2 tbsp white wine vinegar
  • 1/2 tsp runny honey
  • 1/2 tsp sea salt
  • pinch English mustard powder
  • freshly ground black pepper
  • 1 large spring onion
  • 1 tbsp finely snipped chives
  • 1 tbsp finely chopped curly parsley
  • 2 heaped tbsp light mayonnaise
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 small red onion


  1. Cook the potatoes in a pan of salted water until just tender. Remove from the heat, drain, and return to the pan, allowing them to steam under a tea towel. Once they’re just cool enough to touch, halve them (or quarter them if they’re a bit large) and peel away the skins.
  2. To make the vinaigrette, whisk together the oil, vinegar, honey, sea salt, English mustard powder, 5 grids of the pepper grinder, the spring onion, very finely sliced, and half the herbs.
  3. Carefully stir the dressing into the potatoes, making sure not to break them up with your spoon. Set aside to allow the potatoes to absorb the dressing for at least 1 hour, at room temperature.
  4. Meanwhile, make the mayonnaise dressing by combining the mayonnaise, lemon juice, Dijon mustard, the red onion, finely chopped, the remaining herbs and 1/2 tbsp of water from a just boiled kettle. Dollop this on top of the potatoes ready to be mixed in once you’re ready to serve.


This potato salad is best served at room temperature.