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| Ima's Potato Salad |
"You'll see this sort of potato salad on most Israeli tables. In Israel, it's miles known as 'Mayonnaise Salad.'"
Ingredients :
- 2 pounds russet potatoes, peeled
- three/four cup mayonnaise
- 1 cup frozen peas and carrots, thawed
- 6 tough-cooked eggs, chopped
- 6 Israeli-style pickles, chopped
- 1/2 cup highly spiced mustard
- salt and pepper to flavor
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 40M |
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- Place the potatoes right into a large pot and cowl with salted water. Bring to a boil over excessive warmth, then reduce warmness to medium-low, cover, and simmer till tender, about 20 mins. Drain and permit to steam dry for a minute or two.
- Finely chop the tough-cooked eggs and the pickles.
- When they may be cool enough to deal with, dice the potatoes and transfer them to a 9x13-inch dish. Stir within the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and blend lightly to combine. Season to flavor with salt and pepper. Serve straight away, or refrigerate the salad before serving.
Notes :
- Israeli-fashion pickles are brined in saltwater in place of a vinegar answer, and are made with small finger-sized cucumbers.
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