On Friday evenings, I enjoy the first meal of the Sabbath. I like to prepare a table filled with colorful and delicious salads to tantalize my guests and add to the joy of these occasions. For years I made these salads weekly in my home. Now I offer them daily in my Cafe.
- 12 Idaho potatoes
- 3 green onions
- 6 coarsely chopped Middle Eastern pickles in brine
- 1 red bell pepper, petite diced (the original recipe called for a can of peas & carrots, drained)
- 1 TB sea salt
- 1 tsp Szeged (Hungarian) hot paprika
- 1 cup mayonnaise or to taste
- 1/2 cup chopped fresh dill
1. Peel potatoes and place them in cold water while working on the rest of the salad.
2. Dice the potatoes into 1/2″-1″ pieces. In the Cafe, I can use a machine for this process. At home, I do it by hand by cutting slices across the potato, stacking the pieces and cutting through the stack in a grid-like pattern. I try to keep the cuts as even as possible. Return the diced pieces to the bowl of water.
3. When all potatoes are diced, bring 2 quarts of water to the boil in a 4 quart pot.
4. Drain and add diced potatoes to the boiling water. Lower heat to simmer until potatoes are tender.
5. When potatoes are tender, place into a colander and drain. Put colander into a larger bowl filled with ice water. When potatoes are cold, drain the water.
6. Place drained potatoes in a bowl. Add all chopped veggies (green onions, fresh dill, pickles, red bell pepper) and sprinkle seasonings across the top.
7. Spread mayonnaise across the top.
8. Gently fold all together. Adjust seasoning.
For a vegan version, see my Lebanese Potato Salad.