‘The Best Potato Salad’

Shabbat Dinner Salads

I grew up having this potato salad every Friday for Shabbat. It was one of my favorites. Most people really enjoy this recipe when its cold, so give yourself some time to put it in the fridge. I recommend trying it also when its not super cold just to see how you like it. Personally, I enjoy it both ways. I have friends that might fight me if I ever change this recipe… They are DEDICATED to this potato salad and you will be too after you try it.

Feeds: 5-7 (this is a side salad) | Prep time: 45 minutes | Cook time: 15 minutes

4-6 Medium Idaho peeled potatoes
4 large carrots & half a bag of frozen green peas (you can also use 1 can (425g) of carrots and green peas instead)
6 hefty spoons of vegan mayo (I recommend Follow Your Heart Original)
1 can of Israeli or Mediterranean pickles cut into small pieces
Salt & pepper

Notes: If you use frozen peas, make sure to defrost them ahead of time and remove any excess liquids.

1. Fill up a medium size pot with water and let it get to a boil. Your potatoes should be peeled, and you can add them in whole or cut in half to make the process faster once the water is boiling. If you’re using fresh carrots, add the carrots to the boiling water as well.
2. Once your potatoes are soft (feel free to poke them with a fork and make sure it goes through easily), take them out and put them on a cutting board. You can start cutting each potato into 6 pieces. If you also used fresh carrots, you can take them out too if they are soft and start cutting them up into small pieces.
3. In a large bowl, put in the potatoes, carrots, and peas. If you’re using frozen peas, add them to the bowl now. If you’re using a can of carrots and peas, remove the liquid in the can completely and only then add the carrots and peas to the bowl. Add your cut up pickles, mayo, and season with salt and pepper.
4. Cover the potato salad, leave it in the fridge for at least 1 hour before serving.

Before Mayo and Seasoning

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