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Let's Make Israeli Potato Salad!

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In honor of this season of summer barbeques, last week we shared a recipe for delicious beef kebabs. This week we offer a classic Israeli side to go with them. Enjoy!


  • 8 medium potatoes, peeled
  • 8 hard-boiled eggs
  • 4 carrots
  • 1 (15 ounce) can green peas
  • ½ (19-ounce) can pickles, in brine (important: use small Mediterranean pickles, which have a distinct flavor)
  • ½-⅔ cup mayonnaise (even reduced fat works great)


1. Boil the potatoes and carrots. Careful not to overcook. Dice potatoes into 1/2 inch pieces, and slightly smaller for the carrots.

2. Dice hard boiled eggs and pickles.

3. Combine potatoes, carrots, eggs, green peas, pickles, and 1/2 cup of mayonnaise, and mix until mayo has been incorporated. Can add more mayonnaise per personal taste.

4. Refrigerate until cold.

Makes 12-16 servings and stays fresh in the fridge for up to 5-7 days.

Tags: Recipes

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