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I can’t imagine a Pesach outing without potatoes! Here is a salad combining two types of potatoes. Instead of the traditional heavy mayonnaise dressing, I use a light, interesting vinaigrette.
15 baby white or gold potatoes
15 red baby potatoes
1 red onion, thinly sliced
2 scallions, chopped
3 parsley stalks, chopped
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 cup Gefen Dried Cranberries or raisins (optional)
1/2 cup almonds, toasted in the oven for five minutes and coarsely chopped
6 tablespoons Gefen Olive Oil
1 teaspoon salt
1/4 teaspoon fresh ground Gefen Black Pepper
3 tablespoons Pesach vinegar
1 large clove garlic, crushed or 1 cube Gefen Frozen Garlic
Boil a pot of water with one teaspoon of salt. Peel the potatoes, add them to the pot, and cook until minimally softened, about 15 minutes.
Drain potatoes and rinse in cold water to stop the cooking process.
Halve or quarter the potatoes, depending on their size. Transfer to a bowl. Add scallions, parsley, garlic, dried cranberries (if using), and almonds.
Combine all the dressing ingredients well, pour over the salad and mix gently.
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