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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.'

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

ROJAY1
7
11/9/2010

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

Cindy V.
4
6/12/2013

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!!!

Mixit
3
11/10/2013

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.