Jewish Potato Salad

Step 1

Bring a large pot of salted water to a boil.

Step 2

In a large bowl, whisk together mayo, mustard, horseradish, pickles, dill, salt, pepper and caraway seeds. Set aside.

Step 3

Add potatoes to boiling water and cook 10-12 minutes, or until they are fork tender.

Step 4

Rinse potatoes immediately in cold water. Drain and repeat.

Step 5

Place potatoes back in hot pot over low flame for 1-2 minutes, until all water has evaporated.

Step 6

Mix cooked potatoes with dressing until completely coated.  Place in fridge for 3-4 hours, or overnight. Serve chilled.