Limor's Potato Salad and Sunflower Sprouts in Mustard Sauce
healthier twist to the classic potato salad.
Limor’s Potato Salad and Sunflower Sprouts in Mustard Sauce is a 3 ingredient recipe that is a delicious summer recipe—served cold with fresh, crisp ingredients it’s light and refreshing on hot days.
It also works well for Passover offering a simple, potato-based salad that fits holiday meals.
This post is part of a series I’ll be sharing each month: Israeli Recipes in Translation.
Israeli Recipes in Translation is a monthly series that brings authentic Israeli recipes—often shared only in Hebrew—into English. Each recipe is selected and translated to help bridge the gap between Israeli home kitchens and readers in the diaspora. Alongside each dish, I’ll share its cultural context, seasonal significance, or the personal story behind it. This is my way of staying connected to Israel—and inviting you to do the same, one recipe at a time.
By translating and sharing these recipes, I hope to bridge the gap—so we can all join the conversation, celebrate Israeli food culture, and bring these flavors into our own kitchens.
Each recipe will be introduced with a bit of background—what season or holiday the dish is typically eaten during, which ethnic group or groups make the dish, and sometimes, as in this case, a personal story about how the recipe came to be served at the author’s table.
As always, I’d love to hear any suggestions or feedback you have!
Potato Salad and Sunflower Sprouts in Mustard Sauce
Limor Tiroche is an Israeli cookbook author and the creator of the website “A Local Kitchen” (Mitbach Mikomi). Like so many cooks around the world, this is how Limor describes her raison d’être in the kitchen: “Cooking is how I keep my loved ones close, in the kitchen. In the simplest form of colors, smells, and flavors, I show them how important they are to me and how much I love them.” Limor says she loves working with seasonal fruits and vegetables, shopping at local Israeli markets, and emphasizing local spices in her dishes. “I cook with meticulous simplicity with unexpected combinations. I love to surprise friends, students, and even myself.”
I like this recipe as it is a bit of a healthier twist to the classic potato salad.
Ingredients:
You can enrich this salad with four hard-boiled eggs cut into cubes, simple and wonderful.
4 red potatoes
4 pickles, cut into circles
Sunflower sprouts, a large handful
1 red onion, peeled, sliced in half, and sliced thinly into half-moons
1 tablespoon capers (optional)
For the sauce:
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon salt
½ teaspoon ground black pepper
Instructions:
Place the whole potatoes in a pot, fill with cold water and a little salt, boil and cook until easily pierced with a fork, but not too soft
Drain, transfer to cold water, and cut into cubes
Put the sauce ingredients in a jar and shake well
In a large bowl, mix all the salad ingredients with a light hand, pour the sauce over them, mix and serve immediately
Serving tip: chill the potatoes before dressing and serve immediately for the best texture and coolness.
This potato salad is a great summer recipe because it’s served cold, light, and full of fresh, crisp ingredients like sunflower sprouts and pickles. It’s quick to make, needs no oven, and travels well for picnics or barbecues.
To our health & Inpiration
Kenden
