Potato Salad

This is the potato salad that I used to make for all the family picnics throughout the years. We would often go, with the whole family, to the Jerusalem Forest, or to one of the other wonderful picnic spots in the Jerusalem hills. The guys would be busy barbecuing the meat – hamburgers and/or chicken skewers, while the rest of us would set the tables and get a sneak preview of the salads and other goodies.

Every time I make this potato salad nowadays, we fondly remember those wonderful picnics so many years ago, when Saba and Savta would come from Tel Aviv and meet us for a fun day out in nature.


  • red skinned potatoes – as many as you want. Red-skinned potatoes keep their shape better than the other kinds, so they are highly recommended for this potato salad.
  • scallions (green onions)
  • pickles in brine (preferably the Israeli version of pickles in brine).
  • olive oil
  • lemon juice
  • salt
  • pepper


  1. In large pot with salted water, cook the potatoes, whole, and in their skins.
  2. When the potatoes are cooked and soft to the touch, take out of the boiling water, and drain.
  3. Immediately put them in a large bowl filled with icewater and ice. After a minute, remove from the ice water, and peel (putting the potatoes in ice water will allow for easier peeling).
  4. When cool, cut cooked potatoes into small cubes.
  5. Slice a few scallions and scatter over the potatoes.
  6. Slice or chop a few small pickles in brine, and scatter over the potatoes.
  7. Add a bit of olive oil to the potatoes.
  8. Add some lemon juice.
  9. Add salt and pepper to taste.
  10. Mix carefully with large spoon.
  11. Taste and adjust seasoning. The potato salad should be nice and lemony.

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