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Passover Potato Salad
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Choose firm-cooking, flavorful potatoes such as red-skinned or Yukon Gold for this salad. The eggs impart lots of flavor, too, so use the freshest available. The mayonnaise, vinegar and mustard must carry the “kosher for Passover” designation.
-- Rianne Buis, for the Journal-Constitution
Hands on time: 15 minutes Total time: 2 hours and 40 minutes Serves: 6
Ingredients:
-
2 pounds potatoes, washed
Salt
4 large eggs
3/4 cup mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon granulated sugar
1 tablespoon white wine vinegar or cider vinegar
Freshly ground pepper
3 pickled cucumbers, in small cubes
3 green onions, finely chopped
3 to 4 tablespoons fresh dill, chopped
2/3 cup black olives
Instructions:
In a saucepan, cover potatoes with water and add a pinch of salt. Bring to a boil, then reduce heat to simmer for 20 to 25 minutes or until tender. In another pan, boil eggs for 7 to 8 minutes. Remove from pan, then peel eggs under cold running water.
In a bowl, combine mayonnaise, mustard, sugar, vinegar and about 2/3 teaspoon salt and 1/2 teaspoon pepper. Drain the potatoes and let them cool slightly. Peel the potatoes and cut them in cubes. Cut the eggs in pieces.
In a large bowl, mix potatoes gently with eggs, mayonnaise mixture, cucumbers, green onions and dill. If necessary, adjust flavors by adding more salt, pepper, sugar and/or vinegar. Let the potato salad rest for 2 to 12 hours to allow the flavors to develop. Garnish with olives and serve at room temperature.
In a bowl, combine mayonnaise, mustard, sugar, vinegar and about 2/3 teaspoon salt and 1/2 teaspoon pepper. Drain the potatoes and let them cool slightly. Peel the potatoes and cut them in cubes. Cut the eggs in pieces.
In a large bowl, mix potatoes gently with eggs, mayonnaise mixture, cucumbers, green onions and dill. If necessary, adjust flavors by adding more salt, pepper, sugar and/or vinegar. Let the potato salad rest for 2 to 12 hours to allow the flavors to develop. Garnish with olives and serve at room temperature.
Notes:
Total time for this recipe calls for 2 hours of resting time but could
also include up to 12 hours.
also include up to 12 hours.
Nutrition:
Per serving: 405 calories (percent of calories from fat, 60), 8 grams protein, 34 grams carbohydrates, 3 grams fiber, 29 grams fat (5 grams saturated), 151 milligrams cholesterol, 493 milligrams sodium.
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