Ima's Potato Salad

Ima's Potato Salad

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"You'll see this type of potato salad on most Israeli tables. In Israel, it is called 'Mayonnaise Salad.'"
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40 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Finely chop the hard-cooked eggs and the pickles.
  3. When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. Season to taste with salt and pepper. Serve immediately, or refrigerate the salad before serving.


  • Editor's Note
  • Israeli-style pickles are brined in saltwater rather than a vinegar solution, and are made with small finger-sized cucumbers.



This potato salad is is such a different way to serve potato salad and the flavors work well together...for a different take I sometimes add chopped cooked chicken...excellent..t...

First, I'd like to say love the color that the peas and carrots add to this salad. I didn't use near all the mustard as I knew it would be too overpowering for my family. I'm sure next time I wi...

I love this potato salad! The first time I made it was right after we got back from Israel. I was so inspired by my sister-in-law's amazing Shabbat meal for 16 (!!!) that I had to do an Israel...

I like all kinds of potato salad and this is one I will be adding to my recipe box. I was not sure about the pickles, so I brined chopped cucumber for a week. It was very good! Will make agai...

Love this! It's great alternative to regular ol' potato salad. And being I've never been a fan of celery, like that this still has the crunch from the pickles. Yummy stuff!

I thought this potato salad was good. I liked the extra color the carrots and peas gave to it. I used Kraft mayo with olive oil and dijon mustard, as it was what I had. The only downside is the ...

Just realized I never reviewed this, just took a blurry photo a while back. :) I really liked it! We didn't have frozen peas and carrots, just peas; I diced carrots and blanched them in the pota...

Hi All - This is the original recipe poster, here. Just a note about the Israeli pickles - these are NOT Kosher pickles. They are usually imported from Israel, or they are noted as Israeli-sty...

I used celery and onion instead of peas and carrots, but otherwise made the recipe is written. This is the best potato salad recipe I've found so far. Simple but flavorful.

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