Classic Israeli-Style Potato Salad
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
12-16
ingredients
- 8 medium desiree potatoes, unpeeled, diced to 1/2 inch size, baked in the oven
- 8 hard-boiled eggs
- 4 carrots, diced and boiled
- 1 (15 ounce) can green peas
- 0.5 (19 ounce) can pickles, in brine (important ( use small mediterranean pickles, which have a distinct flavor)
- 1⁄2 - 2⁄3 cup mayonnaise (even reduced fat works great)
- 1 small Spanish onion, finely sliced
directions
- Boil the potatoes for about 1/2 an hour or until lightly brown and just cooked.
- Careful not to overcook.
- dice carrots slightly smaller then the potatoes.
- Dice hard boiled eggs and pickles.
- Combine potatoes, carrots, eggs, green peas, and 1/2 cup of mayonnaise, and mix until mayo has been incorporated. Can add more mayonnaise per personal taste. I probably use slightly less than 2/3 cup.
- Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!
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RECIPE SUBMITTED BY
AniSarit
Ladera Ranch, California