Recipe by ACAMRON
"You'll see this type of potato salad on most Israeli tables. In Israel, it is called 'Mayonnaise Salad.'"
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russet potatoes, peeled
frozen peas and carrots, thawed
hard-cooked eggs, chopped
Israeli-style pickles, chopped
salt and pepper to taste
This potato salad is delicious....it 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..thank you for the submission
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 Israeli Shabbat at our house. Best potato salad ever and I love the pickles, but NO ONIONS!! Yay! Thank you for giving me the ability to bring a little Israel into Texas for my Israeli husband!!!
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 will add a bit of onion, but this recipe can be changed so easily to fit your needs and is very attractive looking.
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 again!
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 pickle taste was very strong and so was the vinegar bite from the mustard. I have never heard of Israeli pickles, so I used the type I had. I wish the recipe would have been more specific of the type. I believe it could have been Kosher. I think the spicy mustard may have been even stronger. I don't know. I am certain it will all get eaten though.
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 potato cooking water for about two minutes, then chilled them. I found a can of Israeli pickles in the "ethnic" section of my market. I definitely want to make this again! I love the mustard flavor, too.
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-style. These pickles can be found in the international or Kosher sections of many supermarkets. You may also be able to find them in the refrigerated section, where hummus is sold (Sabra brand). These pickles don't have much of a vinegary bite to them, hence the amount of mustard called for in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
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