A typically Jewish combination of potatoes and dill pickles ynakes up Kartoffelsalat (kar-toff-chl-sah-laht). It may be eaten either hot or cold but either way make sure you add the mayonnaise to the potatoes while they are still warm.

2 egg yolks, at room temperature

2 teaspoon salt

1 teaspoon dry mustard

½ teaspoon white pepper

8 fl. oz. olive oil, at room temperature

1 tablespoon white wine vinegar or lemon juice


2 lb. potatoes, peeled

1 teaspoon salt

1 large dill pickle, finely chopped

1 small onion, finely chopped

1 teaspoon dried dill

1 tablespoon chopped fresh parsley

First, make the mayonnaise. Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayon-naise will curdle. After the mayonnaise has thickened the oil may be added a little more rapidly. Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining lemon juice or vinegar. Taste for seasoning and add more salt, mustard and vinegar if desired. Set the mayonnaise aside.

Place the potatoes in a large saucepan. Pour over enough water just to cover the potatoes. Add the salt and place the pan over moderately high heat. Bring the water to the boil, reduce the heat to moderate and cook the potatoes for 15 to 20 minutes, or until they are tender but still firm.

Remove the pan from the heat and drain the potatoes in a colander. Cut the potatoes into small cubes or strips and put them into a large salad bowl. Add the pickle, onion, dill and parsley and mix well to blend.

Pour over the mayonnaise and, using two large spoons, toss carefully to coat the potatoes.

Serve at once, if you wish to serve the salad hot. Leave to cool to room temp-erature, tossing occasionally, if you prefer to eat it cold.