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


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1 1/3 lbs (4 medium) potatoes, cut into 1-inch pieces
1 red bell pepper, finely chopped
1/2 cup thinly sliced green onions 1/4 cup chopped celery
2 tablespoon chopped fresh parsley

1/3 cup oil
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tsp sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon poppy seeds


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.

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