Classic Israeli-Style Potato Salad

• 8 medium desiree potatoes, unpeeled, diced to 1/2 inch size, baked in the oven
• 8 hard-boiled eggs
• 4 carrots, diced and boiled
• 1 (15 ounce) can green peas
• 0.5 (19 ounce) can pickles, in brine (important ( use small mediterranean pickles, which have a distinct flavor)
• 1/2 - 2/3 cup mayonnaise (even reduced fat works great)
• 1 small Spanish onion, finely sliced

1. Boil the potatoes for about 1/2 an hour or until lightly brown and just cooked.
2. Careful not to overcook.
3. dice carrots slightly smaller then the potatoes.
4. Dice hard boiled eggs and pickles.
5. Combine potatoes, carrots, eggs, green peas, and 1/2 cup of mayonnaise, and mix until mayo has been incorporated. Can add more mayonnaise per personal taste. I probably use slightly less than 2/3 cup.
6. Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!

potatoes, eggs, carrots, green peas, pickles, mayonnaise, onion

Taken from www.food.com/recipe/classic-israeli-style-potato-salad-298210 (may not work)