Ingredients
2 pounds red-skinned potatoes, boiled in salted water, then peeled and cut into chunks
Kosher salt and ground pepper to taste
1 teaspoon sugar, more to taste
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
10-ounce package frozen baby peas and carrots, defrosted
4 Israeli pickles in brine, rinsed and diced
1 cup Hellman’s mayonnaise
2 hard-boiled eggs, peeled and sliced
Preparation
- In a large bowl, toss warm potatoes with salt, pepper, sugar, vinegar and olive oil.
- Add peas, carrots and pickles. Toss again.
- Mix in mayonnaise. Gently fold in eggs. Add additional salt, pepper, vinegar, and sugar to taste.
Yield: 8
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