Mayonnaise Salad. Photo: From the Family Photo Album
Mayonnaise Salad. Photo: From the Family Photo Album
Recipe

Mayonnaise Salad

Today's delicatessen borrows from a multitude of food cultures. Nona's amazing flavors are favorites in quite a few homes

Mayonnaise Salad is a dish that Nona adopted from a neighboring kitchen, and with the years turned it into an integral part of the family salad lineup. We mainly serve it at the break fast meal, after breaking the fast, and at our traditional Passover brunch.

Ingredients for Mayonnaise Salad

  • 4-5 potatoes
  • 4 carrots
  • 3 eggs
  • 10 pickles
  • 7 ounces (200 grams) mayonnaise
  • 1 lemon juiced
  • pinch Salt
  • pinch ground black pepper

Instructions

  • 1. In a large pot of water cook together the potato, carrot, and the eggs until the red potatoes and the carrots are soft.

  • 2. Remove the vegetables and the eggs from the pot and cool to room temperature.

  • 3. Peel the vegetables and the eggs.

  • 4. Cut the vegetables, the eggs, and the pickles into cubes.

  • 5. In a bowl mix together all the ingredients and season to taste.

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The recipe is taken from the book “Bendichas Manus [Blessed Hands] – Flavors from Nonna’s House” compiled by the grandchildren of the late Esther Raphael (née Vivanta) – Chaim, Revital, and Assaf – and carefully preserved by her daughter, Simcha Yosef.

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