Classic Israeli-Style Potato Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
|
This is the best potato salad I've ever eaten. Everyone who has tasted it, converts to make this one as their standard. Key is to cut into a nice 1/2inch dice. I serve this at every major holiday and occasion. Ingredients:
8 medium potatoes, peeled |
8 hard-boiled eggs |
4 carrots |
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) |
Directions:
1. Boil the potatoes and carrots. Careful not to overcook. Dice potatoes into 1/2 inch pieces, and slightly smaller for the carrots.
2. Dice hard boiled eggs and pickles.
3. 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.
4. Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!
|
|