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The Beloved Potato Salad from My Russian Jewish Childhood
Ingredients
  • subheading: For the salad:
  • 1.5 lbs Yukon Gold potatoes, about 4 to 5 medium
  • 3 large carrots
  • 4 large eggs
  • 3 large dill pickles, or to taste (use naturally fermented/brined pickles)
  • 1 cup frozen peas, thawed (you can substitute with fresh cooked peas or even canned)
  • subheading: For the dressing:
  • 1 cup high-quality mayonnaise
  • 2 Tbsp olive oil
  • Juice of ½ a lemon, or to taste
  • 1 Tbsp pickle liquid (optional)
  • ¾ Tbsp kosher salt, or to taste
  • 2 Tbsp chopped fresh dill (optional)
Steps
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