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

Green Bean and Red Potato Salad
Green Bean and Red Potato Salad Eileen Goltz | Pareve
1 hour 20 minutes
5 minutes
35 minutes
6 to 8 servings

  • 1 lb. green beans
  • 6 to 8, small to medium sized red potatoes
  • 1 small red onion
  • 4 Tablespoons of olive oil
  • 2 Tablespoons of red wine vinegar
  • ½ teaspoon dried oregano or 2 Tablespoons chopped fresh oregano
  • ½ to 1 cup sliced black olives
  • Salt and pepper to taste

  1. Cut green beans to about 2 inches in length. Dice red onion.
  2. Boil green beans until tender crisp, 5 to 7 minutes. Remove from the heat immediately and plunge them into cold water.
  3. In another pan boil potatoes in water until tender, cool and then cut the potatoes into small cubes.
  4. Place the green beans and potato cubes into a bowl. Add the red onion, olive oil, vinegar, oregano and olives, and toss well.
  • Serve warm, at room temperature, or cold.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.