Classic Potato Salad for Shabbat with Eggs, Dill and Green Onion

This Israeli recipe offers a simple potato salad meant for Shabbat, entertaining, or a light dinner, and it can be prepared in advance with little effort. It is presented as a classic home-style dish that combines soft potatoes, hard-boiled eggs and mayonnaise into a filling, familiar salad.

The recipe is credited to Bat Sheva Pitusi. The ingredients are 3 medium potatoes, 2 hard-boiled eggs, 2 tablespoons of mayonnaise, salt to taste, juice of half a fresh lemon, 2 to 3 chopped green onion stalks and 1 to 2 tablespoons of chopped dill.

To prepare it, the potatoes are boiled in water until tender, then drained and cooled completely. They are cut into medium cubes and placed in a bowl with the diced eggs. Mayonnaise, salt and lemon juice are added, followed by the chopped green onion and dill.

The salad is mixed gently until combined, then refrigerated for at least 30 minutes before serving. The article says this makes a dish to keep on hand in the fridge and ends with a brief invitation to enjoy it.