Light Potato Salad

Preparation Time: 20 minutes (not including cooking)

Level of Difficulty: Easy

Kashrut Type: Parve

The classic potato salad that includes eggs, mayonnaise, peas, and pickles, is sometimes disguised as a side dish, but it is actually a complete meal. It’s a bit heavy for a salad, that’s for sure, and if there are vegans in the family, they might complain that it’s not really a “salad”. 

The potato salad in front of you is based on fewer ingredients, its preparation is quick (except for cooking the vegetables which, of course, cannot be omitted), it does not include eggs, mayonnaise, or yogurt (the easy substitute for mayonnaise in many recipes). Not only parve but also vegan (and the vegans will forgive us), it is excellent as an accompaniment to meat dishes to balance their flavors. 

Since there are no ingredients that the hot weather can spoil, you can use the potatoes and carrots not long after they are cooked, when they are still a little warm (especially fun in the winter). Or alternatively, cook the night before and prepare right before lunch. You can even serve it in the morning – it’s light enough for breakfast or brunch as well.  The secret, as usual, is to use fresh, high-quality ingredients. 

INGREDIENTS  

• 600 grams (about 4 1/3 C) of potatoes, preferably small, boiled in their skins until soft 
• 2 small carrots, peeled and cut into slices 7-8 mm (about 0.31 in) thick, boiled in lightly salted water 
• ½ of a small purple onion 
• handful of dill leaves (tear into small strands) 
• 1 tablespoon of finely chopped parsley 
• Optional: a little hot green pepper thinly sliced 

 Sauce: 

• 8 tablespoons of quality olive oil 
• 6 tablespoons of lemon juice 
• 1 flat spoon grain Dijon mustard 
• 1 teaspoon of vinegar 
• 1/4 teaspoon of salt 

 
PREPARATION 

1. Peel and cut the potatoes into relatively large pieces (about the size of a pecan and a walnut). 
2. Cut the carrot slices into small cubes (not very small) – you can cut them into quarters or halves depending on the diameter of the slice.
3. Chop the purple onion or slice it into thin slices. Transfer to a mixing bowl and add the potato and carrot pieces, the parsley and most of the dill (leave some aside for decoration). 
4. Mix the sauce ingredients well, pour half of the amount over the vegetables and herbs and mix carefully (do not crumble the potatoes). Taste and adjust seasoning (add some of the sauce and/or salt as needed). 

When serving, drizzle a little of the sauce on top and garnish with the remaining dill leaves.