Israeli Potato Salad
Servings
4 Servings
Ingredients
- 1 cup regular or light mayonnaise
- 1/2 teaspoon paprika plus a dash
- 1-2 tablespoons pickle juice
- 4 large red-skinned potatoes about 1 3/4 pounds, peeled and boiled
- 1 medium carrot peeled and boiled
- 2 hard-boiled eggs
- 4 medium Israeli pickles diced
- 1/4 cup frozen peas thawed, optional
- Kosher salt
- Freshly ground black pepper
Instructions
- Combine mayonnaise, paprika, and pickle juice. Whisk to combine.
- Once completely cooled, cube cooked potatoes, carrot and eggs. Place in a bowl with pickles and peas. Add the mayonnaise dressing. Toss gently to evenly coat. Season to taste with salt and pepper. Finish with a dash of paprika.
- Serve immediately or store tightly sealed in the refrigerator. Will keep for about 3 days.