Our Israeli potato salad combines tender red potatoes, peas, shredded carrots, diced boiled eggs, and Israeli-style pickles in a creamy spiced mayo dressing. A little dash of pickle juice gives the dressing the right zing. Sprinkle a bit of sweet paprika on top for color and added spice. Smart Recipes, Middle Eastern Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables Middle Eastern Israeli Potato Salad Israeli Potato Salad Recipe | RecipeSavants.com PT45M Serves 4 Ingredients: 1.75 Pounds Red-Skinned Potatoes 1 Cup Mayonnaise 1 Tablespoon Pickle Juice 0.5 Teaspoon Ground Paprika 1 Medium Carrot 4 Medium Israeli Pickles 0.25 Cup Frozen Peas 2 Hard-Boiled Eggs 0.25 Teaspoon Salt & Freshly Ground Black Pepper In a medium stock pot, over medium-high heat, boil 4 cups of water and cook potatoes for 25-20 minutes until tender. Meanwhile, in a medium bowl, combine mayonnaise with pickle juice with paprika. Mix in vegetables, eggs until fully incorporated. Season with salt, pepper and additional paprika if desired. Allow at least 1 hour, if not 4 hours for the salad to chill in the refrigerator.

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