Here’s another short one. This is a potato salad that I do probably one in every 3 weeks. Again, not everyone loves it. You’re either a potato salad person or you are not. You’re also either a garlicky Israeli pickle person, or you are not. That being said, I really do love this potato salad (or – deep thought – do I just love the way my taste buds react when I’m eating said potato salad?) I call this my Ausraeli Potato salad because I grew up eating/making a version of it at home in Melbourne, and I believe I perfected it with the Israeli pickles once I moved to Israel. Enjoy.
Ausraeli Potato Salad
- 6-8 medium Potatoes, diced, boiled and cooled down (peeling is optional)
- 4-6 large Israeli Pickles in Brine (+ save the brine for the end)
- 5 Green/Spring Onions, green parts only, sliced, checked and chopped into small pieces
- 1-2 tblsp of Dried Dill
- 1 tspn Salt
- dash of Pepper
- 1/4 Cup Mayonnaise
- 1-2 tblsp Yellow Mustard, depending on how much you like it
Mix together dry ingredients. Add the Mustard, Mayo, Salt, Pepper and Dill. Mix well. Add 1/4-1/2 cup of the Brine from the Pickles. (Potatoes should be moist but not wet. Serve cold.