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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

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

Nutrition Facts

424 calories; protein 11.7g 23% DV; carbohydrates 32g 10% DV; fat 28.7g 44% DV; cholesterol 222.4mg 74% DV; sodium 596mg 24% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/11/2013
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. Read More
(9)

Most helpful critical review

Rating: 3 stars
04/29/2020
Of Course it was okay! I usually smoke the eggs prior to adding anything else. Made it your way, without bbq-smoking them. it was good Read More
18 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
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. Read More
(9)
Rating: 5 stars
06/12/2013
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!!! Read More
(9)
Rating: 5 stars
11/09/2010
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 Read More
(8)
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Rating: 5 stars
06/04/2012
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! Read More
(5)
Rating: 5 stars
04/08/2013
This is very similar to the Ukrainian "Mayonnaise" version of the salad, which my sister and I refer to as the "Cube" salad because everything has to be cubed such that all the salad pieces are roughly the size of the peas. I didn't have pickles on hand so I didn't add those in, but typically I'll use Dill (Polish) pickles since those are my favorite. Another addition that works great if you have it is cooked ham, cubed, and scallions. I used a can of peas, drained. I also used fresh carrots, boiled them, and then cubed them (as much as one can cube carrots, really). Since I'm trying to avoid starches, I cut down significantly on the potatoes, doing only about three large potatoes. Read More
(5)
Rating: 5 stars
04/30/2014
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. Read More
(4)
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Rating: 5 stars
11/20/2013
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. Read More
(4)
Rating: 5 stars
11/13/2011
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! Read More
(3)
Rating: 4 stars
08/16/2011
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. Read More
(3)
Rating: 3 stars
04/29/2020
Of Course it was okay! I usually smoke the eggs prior to adding anything else. Made it your way, without bbq-smoking them. it was good Read More