It’s hard not to get inspired by all those over-the-top cheese and chocolate boards on social media in the last few months (and one has to ask herself – with the Corona virus still in full speed, who do you serve these boards to?)
But my first attempt with these boards happens to be a Kosher for Passover, very Ashkenazi version, and it was so much fun to make. Below is the list of what I’ve included, plus a couple of recipes (for the egg salad and potato salad.) If you have more ideas, please let me know in the comments below. Enjoy!
Potato salad (recipe below)
Ashkenazi egg salad (recipe below)
Dill pickles
Matzo Project – Matzo Salted flatbread crackers (available at Whole Foods)
Beet chips (available at chain supermarkets)
Gefilte fish
Any other ideas?
Scroll down for the egg salad and potato salad recipes
Ashkenazi egg salad:
Grate 6 hard boiled eggs on a small holes side of a box grater and carefully transfer to a medium bowl. Now grate a ¼ of yellow onion on the large holes, squeeze the liquid out (oh, you’re going to cry like a baby!) and add to the shredded eggs. Add 1 tablespoon mayo and salt and pepper to taste (be generous with the black pepper.) Mix gently and serve. Keep in a sealer container in the fridge up to 2 days.
Ashkenazi potato salad (zibale mit eyer – onion and egg in Yiddish, for the ingredients we add to the potato):
Put 5 large washed Yukon gold potatoes in a sauce pan (skin on), cover with salted water at room temperature, bring to boil over medium-high heat, then cover, lower heat to medium-low for a slow simmer and cook until tender, about 45 minutes to 1 hour. Transfer to a colander and let cool for 20 minutes, then peel and cut to large 1″ cubes. Put in a large bowl and cover immediately with ¼ cup olive oil and a sprinkle of salt. Do not mix, so you don’t break the potatoes. Set aside.
Bring salted water to boil in a saucepan, then use a spoon to put 4 eggs inside, bring back to boil and cook for 8 minutes, then transfer immediately to ice-cold water.
Chop 5 green onions and thinly slice ¼ red onion and add to potatoes. I added some sliced radishes for color. Peel eggs and use your hands to rip them to uneven pieces and add to potatoes as well. Use a large spoon to very gently mix the salad. Adjust salt to taste and serve warm. Keep in a sealed container in the fridge up to 4 days.
