Kosher Russian Potato Salad Parve Food

KOSHER RUSSIAN POTATO SALAD (PARVE) RECIPE

Steps:

• Gather the ingredients.
• Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil.
• Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.
• Drain, transfer to a bowl, and place in the refrigerator to cool.
• While the potatoes are cooling, make the hard-boiled eggs ; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.
• Drain and place the eggs in a small bowl of ice water to cool.
• Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.
• Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
• Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.
• Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice.
• Add chopped egg to the vegetables along with chopped pickles and mix well.
• Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.

CREAMY KOSHER PARVE POTATO SOUP

Steps:

• Peel and cube potatoes, and chop leeks and set aside.
• Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up - 3-5 minutes.
• Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth.
• Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender.
• Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
• Puree soup until smooth, and serve immediately.
• OPTIONS: • Add soy-based imitation bacon bits. -- Kosher of course! • Add Kosher cheddar cheese [NO LONGER PARVE]. • Use chives instead of onion or leeks. • Leave skin on potatoes but wash thoroughly instead.