It's a colorful, pretty, and flavorful potato salad. It's also versatile as you can customize it to your taste by omitting or increasing any of the ingredients, and it will still turn out good.
Here's the recipe:
- 2 fist-sized potatoes (or one giant potato cut in half for quicker cooking)
- 1 small to medium carrot (depending on how much you like carrots)
- 1 egg
- 1/4 cup peas (fresh or frozen is best, but canned is okay too)
- 1 pickle
- mayonnaise (however much you like)
- white or black pepper
- Peel carrots and potatoes, then boil them with the egg until soft enough to cut and eat with pleasure, yet not too mushy.
*You can dice the pickle during this time.
- If using frozen or fresh peas, you can either add them to the boiling carrots, potatoes, and egg, or you can pour boiling water over them and let them sit covered for at least 15 minutes, depending on how you like your peas.
- When ready, pour everything into a strainer.
- Let the carrots, potatoes, egg, and peas sit until cool enough to handle comfortably.
- Dice everything into cubes. (They need not be perfect cubes; just however you like your cooked veggies. You can also slice everything or cut them into chunks.)
- Dump everything (the carrots, potatoes, egg, and pickle) into a bowl.
- Add however much mayonnaise, salt, and pepper you all like.
- Mix it all together.
- Transfer to a storage container and/or serving bowl.
And there you have it: Israeli potato salad.