How do you like your potatoes?

That is the best way to make a potato kugel, to heat the oil in the pan for a few minutes prior to pouring in the kugel mixture, as this promotes a nice crust.

I like for halavi, mashed potatoes, scalloped potatoes, potatoes au gratin, and one of my favorite meals for Pesah and year-round is a baked potato with butter, sour cream, cheddar, chives, sauteed broccoli, olives, and other toppings. A Pesah baked potato bar is a fun and interesting option to present to your guests at a halavi seudah. We did that this year- we put out butter, garlic butter, sour cream, different kinds of cheese, broccoli, spinach, roasted red peppers, fried onions, fresh chives, paprika, mushrooms, sundried tomatoes with olive oil, and pesto to go with baked potatoes, and along with a green salad, baked salmon, a hearty vegetable matza ball soup, and a Pesah sundae bar (Klein’s ice cream, fresh fruits, Schmerling chocolate chunks, nuts, Pesah chocolate syrup, fresh homemade raspberry sauce, homemade ganache), it was a memorble Pesah meal to all those who experienced it.

Make a baked potato. slice in 1/2. cut tic-tac-toe board into each half. butter, put on sour cream, garnish with chives and bacos, and a sprinkle of grated cheder cheese.

milchig and e-z to make

Moishyk,

I have different recipes for potato salad, one is pareve, the other halavi, the other basari.

The basari one is German potato salad. You take 8 ounces of either Jack’s facon or beef fry and fry it until crispy. Keep the oil from the “bacon.” Reserve the cooked bacon. Add a diced onion to the drippings and fry until soft. Add 3/4 cup cider vinegar, a little sugar, and a tablespoon of good, grainy mustard. Cook down for 2 minutes. Whisk, and add 1/4 cup of canola oil, slowly whisking it in. Season with salt and pepper, and add this hot dressing to your red potatoes, which have been cut into small chunks and boiled. Fold the dressing in, add chopped parsely and 8 thinly sliced scallions. Tweak the seasoning with salt and pepper.

The halavi one uses a dressing of cider vinegar, sugar, salt, onion powder, garlic powder, celery seed, pepper, mayonnaise, chopped dill, sour cream, and diced red onions, along with diced cooked baby carrots, thawed frozen peas, chopped pickle, red potatoes that have been boiled and cut into small chunks, and hard boiled egg. Garnish with a sprinkle of paprika. This is an Israeli-style salad, with the addition of peas, carrots, and pickles.

The pareve one is the same as the halavi one above, minus the sour cream. A pareve version of that potato salad can even be turned into the basari famous Russian Salad “Olivier” with the addition of chopped cubed chicken.

A good potato salad is a great addition to a summer meal, and I actually enjoy potato salad a lot over Pesah. The above recipes are great for Pesah, except you’d want to leave the mustard out if you’re Ashkenaz and you’d want to use a non-kitniyot oil. And you’d want to leave peas out to, if you don’t eat kitniyot.

I like to roast my potatoes woth garlic salt, rosemary and onion soup mix. First toss the potatoes in some oil in the pan, then season on all sides. Bake at 400 or so for about 20-25 minutes. The rosemary is essential, IMO. Sometimes I use red new potatoes and slice them almost to the bottom, as many slits as I can make. then oil and spice as usual. When they bake, they fan out slightly. So pretty, as well as delicious.

For potato salad I toss the cut up cooked potatoes with some Miracle Whip (the best thing for potato salad, IMO), some chopped red onion, celery, grated carrots, and maybe some diced green or red pepper. Season with a little kosher salt, to taste and chill for at least several hours.