I love this potato salad that my “real” Israeli sister-in-law Chanie is always whipping up for family get-togethers. It reminds me so much of the Romanian salad I grew up with, a chicken-based take on salata de boeuf. Made from leftover chicken-soup chicken, it was mixed up with everything you see below. Here I’m sharing the pareve/vegetarian version, but feel free to make it a meal by adding chopped roasted chicken.
1 cup regular or light mayonnaise
½ teaspoon paprika, plus a dash
4 large red-skinned potatoes, about 1¾ pounds, peeled and boiled
2 hard-boiled eggs
4 medium Israeli pickles, diced plus 1–2 tablespoons pickle juice
Freshly ground black pepper
Optional add-ins: cooked peas and (chopped) carrots
1) Combine mayonnaise and paprika. Whisk to combine.
2) Once completely cooled, cube cooked potatoes and eggs. Add the mayonnaise dressing, pickles and pickle juice, carrots and peas if using. Toss gently to evenly coat.
3) Season to taste with salt and pepper. Finish with a dash of paprika.
4) Serve immediately or store tightly sealed in the refrigerator. Will keep for about 3 days.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.