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Oriental Potato Salad
Oriental Potato Salad Eileen Goltz | Pareve
2 hours, 40 minutes 20 minutes
2 hours
20 minutes
4 to 6 servings

  • 1⅓ lbs. (4 medium) potatoes, cut into 1-inch pieces
  • 1 red bell pepper, finely chopped
  • ½ cup thinly sliced green onions
  • ¼ cup chopped celery
  • 2 Tablespoon chopped fresh parsley
  • Salt

  • ⅓ cup oil
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon poppy seeds

  1. 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.
  2. 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.
  3. When potatoes are done, drain them well and place them in a large bowl. Add the chopped pepper, celery, green onions and parsley.
  4. Pour the dressing over the vegetable mixture and toss to coat all the vegetables. Season with additional salt, to taste.
  5. Cover and refrigerate for at least 2 hours to let the dressing flavors blend with the potatoes.

This recipe can be doubled or tripled.