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I’ve been making this potato salad for my family for years and I can never make enough! It is always polished off.
1 and 1/2 pounds mini red potatoes, quartered
1 carrot, diced
4 large Israeli pickles, diced
1 medium red onion, diced
1 cup Gefen Mayonnaise
2 tablespoons lemon juice
2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Parsley
salt, to taste
pepper, to taste
Place potatoes and salt in a medium pot. Add water just to cover the potatoes. Bring to a boil and then cook covered over a medium-high flame for about 20 minutes, or until soft. Drain potatoes and set aside in a large bowl to cool.
Once potatoes are fully cooled, add all remaining ingredients. Mix well.
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