I don’t think there’s ever been a Passover in my life without this salad on the table—our family’s classic Passover potato and egg salad.
The house is already cleaned and prepped for the holiday. You can’t eat matzo yet (since the blessing over matzo is only made at the Seder), and there’s no big lunch either, since everyone’s saving room for the festive dinner. (Not that it matters—after the gefilte fish and the chicken soup with matzo balls, there’s hardly space for anything else.)
Classic Passover Potato Salad
But one tradition never changes: this humble salad shows up every year without fail.
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Classic Potato Salad
The Not-So-Precise Recipe
Like many great salads, this potato salad doesn’t rely on precise measurements—just your instincts and a few golden rules. Here’s how to make it just right, not just for Passover lunch but honestly, any day of the year:
Cooking the Potatoes
Don’t overcook them!
Overboiled potatoes turn mushy and fall apart when peeled or chopped.
- Start by scrubbing the potatoes well to remove any dirt.
- Choose potatoes of similar size for even cooking.
- Boil them in salted water until a knife slides in with gentle resistance—firm but cooked.
- Cool thoroughly before peeling.
Boiling the Eggs
Use the same water you cooked the potatoes in—waste not, want not.
To peel the potatoes easily, score them lengthwise with a knife, then gently remove the skin. A vegetable peeler works fine too.
Chopping Time
- Cut both the potatoes and hard-boiled eggs into medium-sized cubes—not too big, not too tiny.
- I usually halve the eggs, then quarter each half, and finally slice each piece into thirds.
The Dressing for this amazing Potato Salad
- First, toss the chopped potatoes with 4–5 tablespoons of neutral vegetable oil or very delicate olive oil.
(Avoid cold-pressed oils like sunflower or olive oil with a strong flavor—this salad is all about balance.) - Mix gently to avoid mashing the potatoes.
Fresh Greens
- Green onion: Slice thinly, using the fresh green parts too (as long as they’re crisp—not limp).
If you have thick-stemmed onions, slice them lengthwise first for smaller bites. - Parsley: Only use fresh, vibrant parsley. If it’s yellowing or wilted, skip it.
Chop very finely.
Final Touch
Season generously with salt and plenty of black pepper. Mix carefully, and you’re done.
Classic Passover Salad
Ingredients
Method
- Wash the potatoes thoroughly and boil them in plenty of water until a knife pierces through easily. They should still be slightly firm, not too soft.
- Hard-boil the eggs for about 10 minutes.
- Once both the potatoes and eggs have cooled, peel them and cut into small cubes, about 1x1x1 cm.
- Transfer the diced potatoes to a large bowl, add the oil, and mix well to coat.
- Add the chopped eggs to the bowl.
- Slice the spring onion into rings, including the green parts, and add to the bowl.
- Finely chop the parsley and add it in as well.
- Season with salt and freshly ground black pepper. Mix gently but thoroughly.
Nutrition
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