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Potato Salad with Pickles, Eggs and Mustard

Cuisine: Jewish, Israeli

Simple, fast, hearty and healthy – this potato salad twist can and possibly be a household staple.

Serves 6
Cooking time: 10 min
You need: a pot and a bowl


  • 1 Kg (2 Lbs) potatoes
  • 1 large onion or a bunch of green onions, diced
  • 1/2 bunch of parsley, chopped
  • 6 Tbsp of olive oil
  • 2 Tbsp cider or wine vinegar
  • 1 Tsp dry mustard
  • 2 or 3 chopped pickled cucumbers
  • 3 hard boiled eggs
  • salt and pepper


  1. Peel and cut the potatoes in cubes.
  2. Add water in a pot, add salt in the water.
  3. Put the potatoes in the pot and bring it to boil.
  4. Transfer to a bowl.
  5. Mix in the rest of the ingredients leaving the parsley for last (to garnish).
  6. Add mixture to the potato bowl.
  7. Garnish with parsley.

Notes on Potato Salad with Pickles, Eggs and Mustard

  • That’s all. 🙂

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