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equal amounts of little red potatoes and vegetables*
Dressing:
*When I make potato salad I try to reduce the caloric density by using half potato and half either broccoli, string beans, zucchini or yellow squash, etc.
Chunk the unpeeled potatoes and cook in boiling water with the seeds until they are moderately soft.
Cook the other vegetables "al dente;" drain and refrigerate.
When the potatoes are done, drain and pour the dressing over the hot potatoes and cold onions.
If you are using them soon, just let them cool off to lukewarm before mixing them with the vegetable and serving it. Add freshly ground pepper to taste.
If, like me, you want it for Shabbat lunch, refrigerate the dressed potatoes and onions separately from the vegetables (this keeps the vegetables green and firm, you don't want to pickle them overnight).
Poster's Notes:
Posted by Wendy Baker
Nutritional Info: N/A
handful caraway, cumin, or coriander seeds
diced onions, red, Vidalia, Spanish, or Walla Walla (preferably)
crushed garlic
olive oil
vinegar (balsamic or wine)
lemon juice
mustard
black pepper
I never use mayonnaise and don't worry as much about spoilage. The dressing gives no amounts, as I never measure. I do try to use at least 2 times the vinegar and lemon juice as oil, the reverse of the standard vinaigrette, as I am trying to reduce the caloric density. That's why the quality of the vinegar is important.