Ima's Potato Salad


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

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
1 to 9 x 13-inch dish


  • 2 pounds russet potatoes, peeled

  • ¾ cup mayonnaise

  • 1 cup frozen peas and carrots, thawed

  • 6 hard-cooked eggs, chopped

  • 6 Israeli-style pickles, chopped

  • ½ cup spicy mustard

  • salt and pepper to taste


  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.

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 (per serving)

424 Calories
29g Fat
32g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 424
% Daily Value *
Total Fat 29g 37%
Saturated Fat 5g 26%
Cholesterol 222mg 74%
Sodium 596mg 26%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 12g
Vitamin C 33mg 164%
Calcium 77mg 6%
Iron 3mg 14%
Potassium 786mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.