Israeli Potato Salad


A potato salad with a difference.

serves 4 people

4 potatoes, steamed and sliced
1 green chili pepper
1 clove garlic, crushed
the juice of one lemon
olive oil
salt and pepper
1 or 2 hard-boiled eggs

Slice the chili pepper very thinly. Put the potatoes and chili pepper (and sliced eggs) in a serving bowl. Mix the oil, lemon and garlic and season to taste. Pour the dressing on the other ingredients and the chopped cilantro/parsley.


5 thoughts on “Israeli Potato Salad

  1. Now that’s a good Pesach recipe!

    Similar to how I make mine. I’m working on a Pesach Recipe list of links. It was originally going to be just mine, but I’ll probably link to this one too, at the end. I don’t add garlic. I like the idea of lemon juice instead of vinegar.

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