Recipe by Zehava Krohn

Warm Red-Skinned Potato Salad

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Warm Red-Skinned Potato Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
35 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Main ingredients

  • 2 and 1/2 to 3 pounds red-skinned potatoes, cubed

  • 1 cup Gefen Mayonnaise

  • 1/4 cup sugar

  • 1 teaspoon yellow mustard

  • 3 celery stalks, chopped

  • 1 red onion, chopped

  • 4 to 5 dill pickles, chopped

  • 1 red pepper, chopped

  • salt and pepper, to taste

Directions

Cook the Potatoes

1.

Place potatoes in a large pot. Cover with water and bring to a boil. Boil until potatoes are tender, about 20 to 25 minutes. Drain and let potatoes cool a bit.

Prepare the Salad

1.

In a small bowl, whisk together mayonnaise, sugar, and yellow mustard.

2.

In a large bowl, combine potatoes, celery, onion, pickles, and pepper. Add in mayonnaise mixture and gently fold to combine. Season with salt and pepper to taste.

Tips:

Although this salad can be served fresh and warm, it can also be made up to a day ahead. Serve cold or bring to room temperature.

Recipe tags

kosher southern food picnic potato salad roasted potatoes Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana salad southern cuisine Southern food warm
Warm Red-Skinned Potato Salad

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