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.

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Recipe Information

Flavor Profile

Middle Eastern







Total Time

45 Minutes

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      • 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


  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


581 kcal


37 g


45 g


8 g

Cost Per Serving


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