ORIENTAL POTATO SALAD (pareve)
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Ingredients 1 1/3 lbs (4 medium) potatoes, cut into 1-inch pieces 1 red bell pepper, finely chopped 1/2 cup thinly sliced green onions 1/4 cup chopped celery 2 tablespoon chopped fresh parsley salt Dressing: 1/3 cup oil 3 tablespoons rice vinegar 1 tablespoon soy sauce 1 tsp sesame oil 1/2 teaspoon minced garlic 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper 1 teaspoon poppy seeds

Instructions

In a large saucepan, combine 5 cups water, potatoes and 2 teaspoons of
salt. Bring the water to a boil. As soon as the water boils reduce the heat
to a simmer and cover. Cook for 12 to 15 minutes or until the potatoes are
tender but not mushy.

Meanwhile, in blender or food processor combine the oil, vinegar, soy sauce, sesame oil, garlic, peppers and poppy seeds; Process until the dressing is blended. When potatoes are done, drain them well and place them in a large bowl. Add the chopped pepper, celery, green onions and parsley. Pour the dressing over the vegetable mixture and toss to coat all the vegetables. Season with additional salt, to taste. Cover and refrigerate for at least 2 hours to let the dressing flavors blend with the potatoes.

Serving Size

Makes 4 to 6 servings. This recipe can be doubled or tripled

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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 .