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.
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.
The salad can be refrigerated for up to 48 hours.