Ima's Potato Salad

5 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 40 min

“You'll see this type of potato salad on most Israeli tables. In Israel, it is called 'Mayonnaise Salad.'” - by ACAMRON

Ingredients

2 pounds russet potatoes, peeled
3/4 cup mayonnaise
1 cup frozen peas and carrots, thawed
6 hard-cooked eggs, chopped
6 Israeli-style pickles, chopped
1/2 cup spicy mustard
salt and pepper to taste

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Metric US

Original recipe yields 1 9 x 13-inch dish

Directions

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.
Finely chop the hard-cooked eggs and the pickles.
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.

Nutrition

Amount Per Serving (6 total)

Calories
424 cal
21%

Fat
28.7 g
44%

Carbs
32 g
10%

Based on a 2,000 calorie diet

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Reviews (5)

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ROJAY1

Nov. 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 y..." See moreou for the submission"

Lilcat

Jun. 4, 2012

"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!..." See more"

KickKiki

Nov. 13, 2011

"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!..." See more"

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