I made this last night for our Passover Seder, and it was really well received, so here’s the recipe. I feel like this one may not quite fall into the “so easy” category because it involves a number of steps, but try it out and let me know how it goes. The recipe is for a potluck-amount (20 adults). Cut it down if you’re just making it for your family.
Ingredients:
– About 3 pounds of waxy potatoes, cut into 1-inch chunks
– Olive oil
– Half of a red onion, chopped
– 1/2 a cup of apple cider vinegar
– 1 large apple, chopped
– 4 celery stalks, chopped
– 1 fennel bulb, finely chopped
– 5 sprigs of cilantro
– 1 very juicy lime
– Salt and Pepper
Steps:
1. Mix the potatoes in a bowl with olive oil until they are well coated. Dump into an oiled pyrex dish and bake at 300 until cooked through (about 30-45 minutes). They should be golden and slightly browned on the edges.
2. While the potatoes are baking, soak the red onion in the vinegar. This will “pickle” them and take out some of the punch while maintaining a yummy flavor (I ready too many cooking magazines).
3. When the potatoes are done, let them cool.
4. While they are cooling, strain the onions to add to the potato salad, but save the vinegar. Whir together the vinegar, cilantro, lime, salt and pepper in a blender.
5. Now mix everything together in a big bowl! Let sit for at least a couple of hours before serving.
Again, try this recipe and let me know how it comes out. The sweet-salty-vinegary-crunch should pretty much knock the socks off of all the grandma’s at your next picnic.
So Easy Homemade 