What do you do when you only have one potato in the house? Or two? And the potato is a beautiful red potato (called new potato), no little growths popping up at all, smooth-skinned and welcoming?
First, if you have a five-year-old who is learning how to count or add, you play one potato, two potato. (We actually didn’t add potatoes, but we did add Hershey’s kisses. You show the child four kisses. Then you put one next to it. How many do you have? There is too much candy leftover in this house from Purim! Argh! I already threw out the laffy taffy. But I have an attachment to chocolate that makes it hard to throw away. It is the fifth food group, as you may know). OK, no more digressions.
Here was my one potato salad:
- One or two red potatoes
- One fresh cooked beet
- One hard boiled egg
- Handful of frozen peas (optional, peas are kitniot on Pesach)
- Some chopped parsley
- 1/4 cup chopped onion (or to taste)
- Salt and pepper to taste
- Olive oil, enough to coat the salad
- 1 tbsp. apple cider vinegar
Boil the egg with the potatoes. Take the egg out earlier, as it needs less time than potatoes. You can leave the skin on the potatoes or not; up to you. I like them with the skin. Also, peeling is a pain. Chop the potatoes and the egg. I often have fresh cooked beets available, as I make them once a week, but you can 1) skip this ingredient, but it won’t be pink 2) make some fresh beets or 3) open a can. Put in chopped beets. Add parsley and onions. And any other optional ingredients. Coat with olive oil; it is important to do this while the potatoes are still warm, so they absorb the flavor. Sprinkle with salt and pepper. Toss with apple cider vinegar.
Optional ingredients: dill, granny smith apple, pickles, oregano, scallions, peppers, garlic
I was having fun with my camera and decided to try the Color Accent feature. I’m going to call this my kitniot picture, because it highlights the peas, which Ashkenazi Jews are not allowed to eat on Passover: