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Herbed Potato Salad
This recipe is kosher for Passover.
Herbed Potato Salad Eileen Goltz | Pareve
1 hour, 40 minutes 25 minutes
1 hour
15 minutes
8 servings

  • 3 lbs. small new potatoes, each one cut in half
  • ¼ cup plus 2 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 Tablespoons cider or white-wine vinegar
  • 3 Tablespoons minced shallot
  • 2 cloves garlic, minced
  • 3 Tablespoons chopped fresh flat-leaf parsley
  • 3 Tablespoons chopped fresh thyme
  • 3 Tablespoons chopped fresh rosemary
  • 1 small red onion, sliced into rings

  1. Fill large pot with lightly salted water and bring it to a boil. Cook potatoes for 15 to 18 minutes, or until fork-tender. Drain. Pat dry with a towel.
  2. Transfer hot potatoes into a large bowl. Drizzle 2 tablespoons olive oil over the top of the potatoes and shake the bowl to coat the potatoes. Season with salt and pepper. Set aside to cool to room temperature.
  3. While the potatoes are cooling, place the remaining 1/4 cup oil, vinegar, shallots and garlic in a bowl and whisk them together.
  4. Season to taste with salt and pepper. Gently stir in thyme, rosemary and 1½ tablespoons parsley.
  5. Pour the dressing mixture over the cooled potatoes. Toss gently to mix.
  6. Cover & refrigerate for at least 1 hour or up to 24 hours so that the flavors can blend.
  7. Place the potato salad in a serving bowl and sprinkle the top with the red onions and remaining parsley.