I like using small red potatoes with the skin intact for my potato salad, and Chanie says I can do it, if I want, but it’s not authentic. Her way, the Israeli way, offers a more delicate flavor as opposed to the more rustic American-style potato salads. The recipe here is very similar to my grandparents’ Romanian chicken salad, they would add cubed cooked (usually leftover soup or roast) chicken in addition to or in place of the potatoes. Tip! Using a tablespoon or two of pickle juice is a quick and easy way to flavor the dressing. But it is a pungent flavor, so start with 1 tablespoon and taste before adding the 2nd if desired.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
1. Combine mayonnaise, paprika, and pickle juice. Whisk to combine.
2. Once completely cooled, cube cooked potatoes, carrot and eggs. Add the mayonnaise dressing. Toss gently to evenly coat. Season to taste with salt and pepper. Finish with a dash of paprika.
3. Serve immediately or store tightly sealed in the refrigerator. Will keep for about 3 days.