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

This recipe is kosher for Passover.

Potatoes With Vinegar And Sea Salt

Eileen Goltz | Pareve


3 pounds small (1 1/2-inch) boiling potatoes

2 1/2 tablespoons tarragon vinegar or cider vinegar

Flaked or fine sea salt to taste

1 1/2 tablespoons extra-virgin olive oil


Cover potatoes with salted cold water by 1 inch in a 4-quart pot and simmer until just tender, about 10 minutes. (They will continue to cook after draining; do not overcook or they will break apart.)

Drain potatoes and rinse under cold water. While potatoes are still warm, gently toss with vinegar and salt. Cool potatoes to room temperature, stirring occasionally and gently toss with oil.