My Mother's Egg and Potato Salad



I cannot believe it has taken me so long to add this delicious and simple salad.


Potato salad is believed to have been originated in Eastern Europe and most likely was brought to Israel by European jews arriving there after the second world war. What gives it an Israeli touch is that it is made with olive oil rather than the traditional mayonnaise and hard boiled eggs are added too.


I have eaten it my entire life. I was born into this salad made at my house by the world's best cook, my mother. She just knew how to take very few ingredients and make something mouth-watering out of it. Nothing ever tasted quite as good when you made it yourself as hers did. But then, that applies to all her dishes.


It takes very little effort and is what I call "The Love Salad" as it was made with love. But so was all my mother's food.


This is truly so easy to prepare and such an amazing side dish that adds so much to a dinner menu or to be served at a buffet. There is never any left from this salad when I invite friends and family over. I am so thrilled to share this taste of memories from my childhood with you.


So here it is and this is all you'll need!


4 large potatoes

4 large eggs

4 sprigs of green onion - chopped small

½ bunch of parsley - chopped

2 tablespoons olive oil

½ juice of fresh lemon

1 teaspoon salt

½ teaspoon black pepper or to taste

½ paprika (optional)


The way I like to cook my potatoes is together with the eggs at the same time. This saves a pot and time. Wash the potatoes, peel and cut into quarters.



Place them in a pan with the eggs and cover completely with water. Bring to a boil, lower to medium heat and cook for about 10 - 12 minutes.


Test the potatoes by poking with a fork after 10 minutes to see f they are cooked. They should be soft but not falling apart into crumbs.


Drain all water in a colendar and let cool completely by placing potatoes and eggs in a large bowl.


Peel eggs and cut into thickish pieces. I usually cut them into quarters then cut each quarter in two.


Add the eggs to the potatoes, sprinkle the salt, pepper and paprika and toss it lightly.


Add the lemon juice, olive oil, green onions and parsley and mix by folding with a metal spoon being careful not to mush the potatoes together with the eggs.


That is all there is to it. This salad is actually even tastier the next day when the olive oil, lemon juice, seasoning and herbs have soaked into the potatoes and eggs.


Enjoy one of our family's favorite salads. Beteavon! בתיאבון (Bon appétit in Hebrew)









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