Classic Israeli-Style Potato Salad

1. 1

   Boil the potatoes for about 1/2 an hour or until lightly brown and just cooked.

2. 2

   Careful not to overcook.

3. 3

   dice carrots slightly smaller then the potatoes.

4. 4

   Dice hard boiled eggs and pickles.

5. 5

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

6. 6

   Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!

* Per serving · 4 servings · Values may vary.

No additional tips available.