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Israeli Potato Salad
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Description
The Israeli version of my favorite picnic/BBQ food.
Ingredients
- 1-½ cup Chopped Pickles, If You Can't Find The Small Brined Israeli Pickles Just Use Some Gherkins. The Garlic Ones Would Work Best.
- 6 whole Hardboiled Eggs Or 12 Whites, Chopped
- 2 cans Carrots and Peas, The Larger Size
- 4 Tablespoons Liquid From The Carrots And Peas (If This Grosses You Out Then Just Use A Little Bit Of Sugar)
- 1 cup Mayonnaise, I Only Use Hellmann's
- 2 Tablespoons Mustard, I Prefer Dijonnaise
- 3 pounds Redskin Potatoes, Boiled, Cooled And Cubed
Preparation
Mix everything other than the potatoes and add some salt and pepper to taste.
Make sure that you actually taste this dressing part of the salad before you add the potatoes. It’s better to do as little mixing as possible once you add the potatoes, so that they don’t break down into a mush.
After you add the potatoes, let the salad marinate in the fridge for at least an hour and then taste it to see if it needs any more salt or pepper.
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