Israeli Potato Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 potato (s), waxy
- 5 medium egg (s), hard-boiled
- 1 large beefsteak tomato (s), very ripe
- 5 medium pickled cucumber (s), pickled with dill
For the dressing:
- 2 tablespoon cucumber water
- 0.5 ½ lemon (s), juice it
- 300 g mayonnaise
- 1 teaspoon, heaped mustard
- 10 g dill, finely chopped, can be with stalk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- It is best to cook the potatoes the day before until they are tender. Drain the water, evaporate the potatoes, let them get a little cold and peel them. Place in a large bowl with a lid and place in the refrigerator overnight. Hard boil the eggs. Put in a cold place and peel the next day, so the peel goes down easier.
- The next day, prepare a large bowl with a lid and add the prepared ingredients.
- Cut the peeled potatoes into small cubes. Wash the tomatoes, remove the stalk and cut into very small cubes with the seeds. Peel the eggs and remove the remaining skin and cut them into small cubes with an egg cutter, then once on the left and once on the right. Cut the cucumber into very small cubes.
- Put all the ingredients for the dressing in another bowl and mix with a small whisk. Pour over the salad and mix well. Try and season with the spices. You need more pepper than salt, because cucumber, mustard and mayonnaise are already salted,
- Chill and serve with the Israeli schnitzel or sausages or something.
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