Now that Israeli Independence Day is over, for me, this means that BBQ season has started. And the main thing about BBQ is always meat dishes. Or whatever you choose to put on the grill! But this time, I am focusing on the side dishes. Usually, any salad that you like will work and you probably already have a potato salad recipe that you like to use. This particular recipe is my family’s version and I just love it. I read online that there are many versions of potato salad, some include herbs like dill, others contain onion and celery. There is also an Asian version that is more sweet than savory.
I like to have this salad with any meal actually, whether there is a BBQ or not. This salad is perfect for Passover (without the peas) and you can also add hard-boiled eggs to it to make it richer.
To make this potato salad you need: potatoes, carrots, peas, pickles, mayonnaise, vinegar, salt, and pepper. As I just mentioned you can also use hard-boiled eggs and can choose to omit the peas or not.
The process to make the potato salad starts with boiling the potatoes and carrots. If you use frozen peas then boil them as well. The other option is to use canned peas.
Once the potatoes, carrots, and peas are cooked, chop the pickles and mix them all with mayonnaise, vinegar, salt, and pepper. That's it, simple and easy as always.
The salad is creamy and delicious when you serve it cold with any main dish. The salad fits any meal since it's parve and I often like to have it on Friday night Kiddush with the other starter salads like my cooked carrot salad.
For all my salad recipes, be sure to check out my salad recipe index page.
Here is the recipe for this amazing Potato Salad!
Potato Salad
Ingredients
- 7 potatoes peeled
- 4 carrots peeled
- ⅓ cup peas
- 4 pickles
- 2 tablespoon mayonnaise
- 2 tablespoon white wine vinegar
- Salt and pepper by your taste
Instructions
- Cut the potatoes and carrots into small cubes/chunks.
- In a pot place the potatoes, carrots.
- Cover with water and cook until potatoes and carrots are soft.
- Add the peas to the pot and cook for few more minutes (if you are using frozen peas it's easier to thaw it like that).
- Strain the potatoes, carrots, and peas.
- Chop the pickles.
- Place all in a serving bowl.
- Add the mayonnaise, vinegar, salt, and pepper.
- Mix well.
- Keep in the fridge until serving.
- Serve and enjoy!
