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2 white potatoes, peeled
2 red potatoes, peeled
2 small beets, peeled (or use 2 small Gefen Organic Beets, cooled in fridge, and skip step 2)
1 scallion, diced
1 small sweet red onion, sliced thinly
1 stalk celery, diced
2 hard-boiled eggs, sliced
3 tablespoons Gefen Mayonnaise
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon vinegar
2 teaspoons Pereg Paprika (optional)
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.
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.
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.
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.
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 available at www.aTasteofchallah.com
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