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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Israeli

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. | 2. Finely chop the hard-cooked eggs and the pickles. | 3. When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. Season to taste with salt and pepper. Serve immediately, or refrigerate the salad before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2	pounds	peeled	716.6768	163.9285	19.4138	0.7257
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
pea carrot	1	cup	thawed	96.9	21.624000000000002	5.5335	0.6885
egg	6		hard-cooked chopped	429.0	2.16	37.68	28.53
israeli pickle	6		chopped	-	-	-	-
spicy mustard	1/2	cup		-	-	-	-
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.