Deli-Style Potato Salad for Passover is an easy, one-bowl recipe for the delicious vegetarian potato salad found in New York delis, but kosher for Passover!
Great as a side for your meals during the week of the holiday!
New York delis have the BEST potato salad and this Deli-Style Potato Salad for Passover recipe tastes just like it.
And it’s easy to make. Just one bowl.
And it refrigerates really well! So, make ahead and have later!
Or bring as your contribution to your family get-together!
AND since there is no matzo meal in it, you can have it on the day of the seder!
Eating on the day of the seder
Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.
Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Kosher for Passover Pantry Essentials (Suggestion)
Utensils:
- Measuring cups for liquid
- Measuring cups for solids (flour, sugar, etc.)
- Measuring spoons
- Mixing bowls
- Kitchen scale
NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.
Seasoning and flavoring:
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments, such as ketchup and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
Keeping eggs in the fridge and onions and potatoes on your shelves as well as having fresh vegetables, such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.
It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
But what do you need for this recipe, you ask?
These are the ingredients that you need to make this recipe:
potatoes
mayonnaise
onion
granulated white sugar
white vinegar
vegetable oil
salt
pepper, white or black
Check out this info about potatoes!
The potato is a perennial, starchy tuber, a root vegetable, that is native to the Americas.
Potatoes contain health benefits and are an excellent source of fiber, vitamins, and nutrients and provide fuel for the body.
Potatoes are gluten-free and very filling. In addition, they are a good source of antioxidants—some more than others—and they contain resistant starch. However, their nutritional content depends on the type of potato. Much of a potato’s nutrition is in the skin of the potato, and peeling them reduces their nutritional value.
Adding fattening toppings, such as sour cream or butter, adds calories and fat.
Different potatoes are considered to work best with different recipes, but overall, they can be used in a variety of delicious meals for recipes from all over the world.
There may be over a couple hundred varieties of potatoes in the United States, but there are only 7 main categories. The most popular of these are the red, white, yellow, and russet.
Fun Facts
- Potatoes were first cultivated in Peru by the Incas.
- Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
- Potatoes began to be planted in the colonies in the early 1700s.
- Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
- Idaho is the largest grower of potatoes.
- The potato was the first vegetable to be grown in space.
If you love deli salads, try these!
Coleslaw for Passover
Red Cabbage Salad for Passover
Broccoli Salad for Passover
Cold Cucumber Salad
Deli-Style Potato Salad for Passover
Delicious and very easy to make, potato salad in the style served in New York delis!
Ingredients
- 3 1/2 pounds potatoes, peeled and boiled*
- 3/4 cup mayonnaise**
- 1/2 cup onion, grated very small or pureed
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1/4 cup water
- 1/3 cup vegetable oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper, white or black (or a little more if you want to use as garnish)
Instructions
- Cut the potatoes into approximately 1" pieces or cubes.
- Add the mayonnaise, onion, sugar, vinegar, water, oil, salt, and pepper and mix together gently until thoroughly combinded.
- Best eaten chilled for at least an hour.
Notes
*Approximately 7 medium potatoes (waxy potatoes are good to use for this as they have higher moisture and sugar and lower starch).
**You can use more mayonnaise if you like it better that way.
MAKE SURE ALL INGREDIENTS ARE KOSHER FOR PASSOVER.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 950Total Fat: 57gSaturated Fat: 7gUnsaturated Fat: 50gCholesterol: 19mgSodium: 1018mgCarbohydrates: 103gFiber: 9gSugar: 22gProtein: 11g