Please consult the OU's guidelines for checking fruits and vegetables.

Crispy Crunchy Potato Salad
Crispy Crunchy Potato Salad Eileen Goltz | Dairy
1 hour, 50 minutes 20 minutes
1 hour
30 minutes
10 to 12 servings

Wonderful way to use garden fresh veggies. I absolutely love this salad.

Ingredients
  • ½ lb. fresh green beans, cut into 1 inch pieces
  • 3 medium carrots, sliced ⅛-inch thick
  • 2 medium zucchini, sliced ¼-inch thick
  • 8 medium potatoes, cooked and peeled
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 1 Tablespoon lemon juice
  • ½ cup onions, minced
  • 2 Tablespoons fresh parsley, minced
  • 1½ teaspoons fresh dill, minced
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Instructions
  1. In a large stock pot, cook beans and carrots in enough water to cover for 5 minutes.
  2. Add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl.
  3. Cut potatoes into ½-inch cubes and then add them to the vegetables.
  4. In a small bowl, combine the mayonnaise, yogurt, lemon juice, onions, parsley, dill, salt, and pepper.
  5. Pour over salad and toss to coat.
  6. Cover and chill for at least 1 hour before serving.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.


For more information on Eruv Tavshilin click here.