Our Israeli potato salad combines tender red potatoes, peas, shredded carrots, diced boiled eggs, and Israeli-style pickles in a creamy spiced mayo dressing. A little dash of pickle juice gives the dressing the right zing. Sprinkle a bit of sweet paprika on top for color and added spice. Smart Recipes, Middle Eastern Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables Middle Eastern Israeli Potato Salad Israeli Potato Salad Recipe | CHEFBear.net PT45M Serves 4 1 3/4 Pounds Red-Skinned Potatoes 1 Cup Mayonnaise 1 Tablespoon Pickle Juice 1/2 Teaspoon Ground Paprika 1 Medium Carrot 4 Medium Israeli Pickles 1/4 Cup Frozen Peas 2 N/A Hard-Boiled Eggs 1/4 Teaspoon Salt & Freshly Ground Black Pepper In a medium stock pot, over medium-high heat, boil 4 cups of water and cook potatoes for 25-20 minutes until tender. Meanwhile, in a medium bowl, combine mayonnaise with pickle juice with paprika. Mix in vegetables, eggs until fully incorporated. Season with salt, pepper and additional paprika if desired. Allow at least 1 hour, if not 4 hours for the salad to chill in the refrigerator.

Israeli Potato Salad

Israeli Potato Salad Recipe


Our Israeli potato salad combines tender red potatoes, peas, shredded carrots, diced boiled eggs, and Israeli-style pickles in a creamy spiced mayo dressing. A little dash of pickle juice gives the dressing the right zing. Sprinkle a bit of sweet paprika on top for color and added spice.

confident kitchen meal plans

Recipe Information

Flavor Profile

Middle Eastern

Protein

Eggs,Vegetables

Category

Salads

Serves

4

Total Time

45 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 3/4 Pounds Red-Skinned Potatoes (Peeled & Diced)
      • 1 Cup Mayonnaise
      • 1 Tablespoon Pickle Juice
      • 1/2 Teaspoon Ground Paprika
      • 1 Medium Carrot (Peeled & Diced)
      • 4 Medium Israeli Pickles (Diced)
      • 1/4 Cup Frozen Peas (Thawed)
      • 2 Hard-Boiled Eggs (Peeled & Diced)
      • 1/4 Teaspoon Salt & Freshly Ground Black Pepper

Directions

  1. In a medium stock pot, over medium-high heat, boil 4 cups of water and cook potatoes for 25-20 minutes until tender.
  2. Meanwhile, in a medium bowl, combine mayonnaise with pickle juice with paprika. Mix in vegetables, eggs until fully incorporated. Season with salt, pepper and additional paprika if desired.
  3. Allow at least 1 hour, if not 4 hours for the salad to chill in the refrigerator.



Nutrition & Cost Facts

Calories

581 kcal

Carbs

37 g

Fat

45 g

Protein

8 g

Cost Per Serving

$1.24

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.