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Gazpacho Potato Salad
This recipe is kosher for Passover.
Gazpacho Potato Salad Eileen Goltz | Pareve
30 minutes 15 minutes
15 minutes
6 servings

Ingredients
  • 1 lb. (3 medium) potatoes, cut into ¾-inch cubes

    Dressing:
  • 6 Tablespoons tomato juice
  • 2 Tablespoons olive oil
  • 1½ Tablespoons lemon juice
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ cup chopped parsley
  • 2 Tablespoons chopped fresh basil or 2 teaspoons dried basil

    Gazpacho Vinaigrette:
  • 1¼ cups diced (½ inch) tomatoes
  • 1 cup diced (½ inch) English cucumbers
  • ½ cup each green and red bell pepper squares (½ inch)
  • ½ cup sliced green onions

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

For more fire add hot-pepper sauce to taste