Eggs and potatoes are a staple during Passover for most people, like our super popular Spinach Potato Nests. So for us, coming up with new ways to prepare both of these ingredients is a must. Especially after days of preparing and eating heavy meals.
Our twist on traditional potato salad combines zesty pickles with a touch of heat from the horseradish, to make a hearty yet refreshing dish. By adding a warm poached egg, this salad makes a great, complete meal that can be served for lunch or as a light dinner.
Passover Potato Salad With Poached Egg Recipe
A fresh, tangy Passover potato salad with pickles, horseradish and a warm poached egg on top.
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
- 2 lbs Yukon gold potatoes, thoroughly washed
- ¼ cup Gherkins or cornichon pickles, chopped
- 2 Tbsp finely chopped red onion
- 1 cup shredded carrots
- 3 Tbsp mayonnaise
- 3 Tbsp apple cider vinegar
- 2 tsp prepared white horseradish
- ½ tsp salt
- ⅛ tsp ground black pepper
For the poached eggs:
- 2 Tbsp apple cider vinegar
- 4 eggs
- Sumac (to taste, optional)
- Salt (to taste)
Instructions
- Place potatoes in a medium pot and cover with water (about 2 inches above the potatoes). Bring to a boil and cook for 30 -35 minutes or until tender.
- Once they’re cooked, drain the potatoes and let them cool until they’re cold enough to handle. Peel and cut them in bite size pieces and transfer to a large bowl. Add carrots, onions and pickles.
- To prepare the dressing, whisk together mayonnaise, horseradish, vinegar, salt and pepper until well combined. Add to the potatoes and toss well. Refrigerate until ready to serve.
- Right before serving, divide salad into 4 bowls and prepare the poached eggs. Bring water to a boil in a large, deep skillet. Add vinegar and reduce heat to simmer.
- Crack eggs in separate bowls. Using a spoon, swirl the water around in clockwise direction. While the water is spinning, very gently drop the eggs and let them poach for 3 minutes.
- Very carefully remove the eggs from the water using a slotted spoon and place them over each salad bowl. Season with sumac and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: One-pot
- Cuisine: Holiday
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Leave a Comment