Potato Salad. Photo: Shutterstock
Potato Salad. Photo: Shutterstock
Recipe

Potato Salad

Dalia adds a secret ingredient to her potato salad, which makes the dressing creamy and fresh

Tal Itkin, Dalia’s granddaughter says: “My grandmother’s freezer always has frozen peas for two recipes: potato and pea salad and pea soup. This might seem contrary to her being a farmer, but she is not willing to “waste” fresh peas on cooking. We eat the fresh peas around the coffee table at family gatherings. In the Lamdani family it is known as the “cracks”. In winter, the place of cracks is taken by pecans or macadamia nuts that Grandma collects in the garden and dries on the fireplace.

Want a successful potato and pea salad? Grandma recommends starting the cooking of potatoes in room temperature water, that way you will get uniform cooking instead of a soft exterior and a hard inside.

Ingredients for Potato Salad

  • 4 potatoes large
  • 5 pickles in brine
  • 1 cup peas fresh or frozen
  • 4 tablespoons mayonnaise preferably homemade
  • 3.5 ounces (100 grams) sour cream 9% fat
  • ½ teaspoon Salt fine
  • pinch ground black pepper

Instructions

  • 1. Bring the potatoes to a boil in a pot of water - it is important to start cooking the potatoes with water at room temperature.

  • 2. To test the readiness of the potatoes, poke them with a fork - if the fork goes through easily, the potato is ready.

  • 3. Put the potatoes in the refrigerator for a few hours to set, so that they are easy to peel and cut (you can also prepare the day before).

  • 4. Cut pickles into quarters lengthwise and into thin slices.

  • 5. Briefly blanch peas in boiling water with a little salt and mix with the potatoes and the pickles.

  • 6. Mix in the mayonnaise, sour cream, salt, and pepper.

  • 7. Taste and adjust seasoning as needed.

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This recipe was taken from the family cookbook “From Grandmother Dahlia’s Kitchen” by Dahlia Lamdani, compiled by her children and grandchildren.

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