Jamie Geller’s Israeli Potato Salad

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
Kosher salt
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.

See also:

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.

Jamie Geller’s Israeli Potato Salad

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Jamie Geller’s Israeli Potato Salad

Thank you!

This article has been sent!