Israeli Potato Salad

The recipe came from Bonnie Gold, who was working at the Kinneret Limnological Laboratory on the shore of Lake Kinneret, Israel when Barry and I were there in 1979-81. Bonnie told me this recipe was called ‘mayonnaise’ by the sabras. The addition of peas, carrots, and dill pickles gives the salad a unique color and taste. Traditionally up to one tablespoon of black pepper is added to give it zing, but I use less.

Ingredients:

4-6 firm yellow potatoes such as Yukon Gold, washed and peeled

2-3 good quality kosher dill pickles

1-2 cups frozen green peas

2 carrots, washed and peeled

mayonnaise

olive oil and cider vinegar, lemon juice

salt and black pepper

• Boil potatoes in water until just tender, cool and dice into about ½ inch chunks

• Chop peeled carrots into small pieces, about 1/3 inch cubes, put in a microwave dish with 1/3 cup of water, cook in microwave on HI for 3- 4 minutes

• Add frozen peas to microwave dish with carrots, mix and cook on HI for another 4 - 5 minutes

• Dice dill pickles into ½ inch chunks

• Mix potatoes, peas and carrots, and dill pickles in a bowl

• Season with about 2-3 tbsp of mayonnaise, 2 tbsp of olive oil, 1 tbsp of cider vinegar, and 1 tbsp of lemon juice, preferably fresh squeezed

• Season with salt and pepper tot taste– the Israelis add a lot of pepper, but 1 tsp of black pepper is fine. I don’t add much if any salt.