- 2 white potatoes, peeled -
- 2 red potatoes, peeled -
- 2 small beets, peeled -
- 1 scallion, diced -
- 1 small sweet red onion, sliced thinly -
- 1 stalk celery, diced -
- 2 hard boiled eggs, sliced -
- 3 T. mayonnaise -
- 1/4 tsp. pepper -
- 1 tsp. salt -
- 1 T. vinegar -
- 2 tsp. paprika, optional -
1. Place the potatoes in a pot filled partway with water. Cover and bring this to a boil; reduce the flame and let them boil for 30 minutes, until just fork-tender. Remove the potatoes and rinse them off. Let them cool.
2. Boil the beets in a separate pot for 40 minutes until they are fork tender. Let them cool in the fridge for several hours or overnight.
3. Directly before serving, assemble as follows: Cut the potatoes into small cubes. Slice the beets into quarters, and then into slices. Mix in the scallion, red onion, and celery. Slice the eggs and add them all over.
4. Add in the. Mix together mayonnaise, pepper, salt, and vinegar and drizzle it over the salad. Serve in a pretty glass dish and sprinkle on the paprika directly before bringing it to the table.
Dairy Variation: Substitute ¼ cup sour cream for the mayonnaise and then toss it together. Delete the paprika and serve cold.
These recipes are excerpted with permission from the best-selling cookbook by author Tamar Ansh: "Pesach – Anything's Possible!", a gluten free, yeast free, non gebrochs Pesach cookbook that is now available once again in stores near you world-wide this Pesach season or online at www.aTasteofchallah.com