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This No Mayo Potato Salad is quite simple to make and relies on a combination of quartered small potatoes, a blend of crispy veggies and herbs, a hard-boiled egg, and a tasty oil-vinegar-lemon dressing!
3 pounds small red and yellow potatoes, unpeeled, quartered
4 Haddar Israeli Cucumbers in Brine, cut into small cubes
3 hard-boiled eggs, cut into small cubes
3 celery sticks, cut into small cubes
1/4 cup chives, sliced thin
2 cloves garlic, minced into a paste or 2 cubes Gefen Frozen Garlic
1/4 cup fresh parsley
1/4 cup olive oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper
2 teaspoons white vinegar
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
Slice the small potatoes into quarters, which will create roughly one-and-a-half-inch cubes.
Place the potatoes into a large pot and fill with water to cover the potatoes. Place the pot on the stove and bring to a boil over high heat. Once potatoes boil, continue to boil to 10–25 minutes depending on the size of your potato cubes. Use a fork to check if the potatoes are ready at the 10-minute mark. You don’t want to end up with mushy potatoes.
Once the potatoes are finished cooking, strain and run cold water over them or place into a large bowl filled with ice and cold water. I prefer the second method, so as not to destroy the potato skin by running water over them. Once the potatoes are drained, I highly recommend spreading them onto a pan and allowing it to dry out for 10–15 minutes before making the salad.
Next, add cooked and semi-cooled potatoes into a large bowl, along with the cubed celery, hard-boiled egg, chives, and parsley. Mix together.
In a small bowl or container, mix together the dressing ingredients: minced garlic, olive oil, sea salt, black pepper, white vinegar, and lemon juice.
Pour the dressing over the potato salad and toss until combined. Taste to see if you need any more of the salad dressing ingredients to enhance the flavors.
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