Potato salad came to Israel by way of immigrant Jews from Germany, who prepared it in their own special way: cooked cubed potatoes adorned with pickles, apples, and chopped onion, and dressed with mayonnaise and vinegar.
Well, the Crusaders were eating the potato salad as well, and those Crusaders were French! Well, there was a huge Arab army waiting for them at the outside of their fortresses and cities and there was not much more to eat … but they were the actual first ones eating this salad in Israel.
Christian Arabs in Israel prefer a different kind of potato salad, made with more local ingredients: olive oil, lemon juice, and spicy green peppers. The olive oil must be fresh and of good quality.
- 4 potatoes, cooked and peeled
- 1 -2 spicy green peppers
- 1 clove garlic, crushed
- Juice of 1 large lemon
- ¼ cup (90 ml) high-quality olive oil
- Salt to taste
- ½ cup chopped parsley or mint leaves (optional)
- 2 green (spring) on ions, chopped (optional)
- Dice the potatoes or slice them fairly thinly.
- Remove the stem and seeds of the pepper, and chop.
- Mix in all the other ingredients.
- I fusing parsley and green (spring) onions, add more olive oil and lemon juice.
Optionally, you can use vinegar and sugar for this salad. You mix the vinegar and sugar first, let it stand for 10 minutes and pour it in the salad and mix it. And don’t tell anyone, because this makes the salad really tasty and different and nobody will know why.