ISRAEL POTATO SALAD
INGREDIENTS
- 1 C Mayonnaise, regular or light
- 1/2 t Paprika (plush a dash)
- 1-2 T Pickle juice
- 4 Potatoes (large red-skinned), (about 1 3/4oz) (peeled & boiled)
- 1 Carrot (medium carrot) (peeled & boiled)
- 2 Eggs (hard-boiled)
- 4 Israel Pickles (medium) (diced)
- 1/4 C Peas (frozen) (thawed) (optional)
- Kosher salt
- Black pepper (Freshly ground)
DIRECTIONS
- 1. Combine mayonnaise, paprika & pickle juice.
- 2. Whisk to combine.
- 3. Once completely cooled, cube cooked potatoes, carrot & eggs.
- 4. Add the mayonnaise dressing.
- 5. Toss gently to evenly coat.
- 6. Season to taste with salt & pepper.
- 7. Finish with a dash of paprika.
- 8. Serve immediately or store tightly sealed in the refrigerator.
- 9. Will keep for about 3 days.
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