FLORENTINE POTATO SALAD FOR THE SUKKAH

3 pounds of small red potatoes, quartered
1 and 1/4 tsp salt, divided
One and a half cups of shredded baby spinach
3/4 cup Hellman’s mayo
1/4 cup, fresh chopped flat leaf parsley
2 Tablesoon chopped green onion
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground pepper
1 cup of celery slices

Bring potatoes, 1 tsp of salt, and water to boil in a large pot. Cook 20 minutes or until potatoes are tender. Drain and toss with spinach.

Stir together mayo, parsley, green onion, lemon rind, and ground pepper. Add celery and mayo mixture, stirring gently until blended. Cover and chill for at least one hour or until ready to serve.

Posted on September 19, 2007 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: Holidays, Kosher Recipes, Uncategorized

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