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Calling this a salad is a bit of a misnomer, to be honest, but every once in a while, I’m happy to take a break from green, leafy, and colorful to indulge in something like this — extremely savory and hearty (and no, the chives don’t count as green). On second thought, maybe it should be in addition to the green leafies, not instead of them.
2 pounds (910 grams) small potatoes, sliced or quartered
3 eggs
1 teaspoon Gefen Salt, plus more for boiling water
1/2 teaspoon black pepper
1/3 cup mayonnaise
1/4 cup pickle juice
1/4 cup chopped pickles
1 6-ounce (170-gram) package beef fry
2 bunches chives, checked and finely chopped
1 tablespoon whole-grain mustard
Cover potatoes with cold salted water and bring to a boil. Cook until they can be easily pierced with a fork (about 20 minutes). Drain.
Drop eggs into boiling water for seven minutes (into the pot with the potatoes works great). Drain and place in ice water to stop the cooking process. Peel and quarter.
Cut beef fry into one-inch (two-centimeter) pieces. Place in a cold frying pan and cook over medium heat until deeply crisped. Remove from heat.
Mix mayonnaise, pickle juice, salt, pepper, most of the chives (save one tablespoon for the garnish), and mustard. Toss with potatoes, three-quarters of the beef fry, and pickles. Garnish with remaining beef fry, quartered eggs, and reserved chives.
Styling and Photography by Devorah Applegrad
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