GAZPACHO POTATO SALAD (pareve)
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Ingredients For more fire add hot-pepper sauce to taste 1 pound (3 medium) potatoes, cut into 3/4-inch cubes Dressing 6 tablespoons tomato juice 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1/2 teaspoon hot pepper sauce 1/2 teaspoon pepper 1/4 teaspoon salt 1/4 cup chopped parsley 2 tablespoons chopped fresh basil or 2 teaspoons dried basil. Gazpacho Vinaigrette (recipe follows) 1 1/4 cups diced (1/2 inch) tomatoes 1 cup diced (1/2 inch) English cucumbers 1/2 cup each green and red bell pepper squares (1/2 inch) 1/2 cup sliced green onions

Instructions

Cook potatoes in 2 inches boiling water, covered, just until tender, about 15
minutes; drain and cool. Prepare Gazpacho Vinaigrette. Gently toss all
ingredients in large bowl.

Gazpacho Vinaigrette: In bowl combine the tomato juice, olive oil, lemon
juice, hot pepper sauce, pepper, salt parsley and basil and whisk it to
combine

Serving Size

Serves 6

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .