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Red Potatoes with Basil and Chives


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Red Potatoes with Basil and Chives


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Red Potatoes with Basil and Chives

I’m not a potato salad kind of gal. Well at least I wasn’t until I discovered an oil based (not mayo) potato salad. It can be served warm or cold and doesn’t leave you with that heavy feeling. The basil and chives really brighten the dish and make it flavorful and fresh! Reminiscent of a potato salad I made in my non-kosher culinary school, you can throw some crispy smoked beef “bacon” in this salad and really amp up the flavor and add a great crunch!


  • Ready Time : 0 min



  • 2 Lbs of Red potatoes (don’t peel!)
  • Kosher salt and pepper
  • 1/2 C. Soymilk
  • ½ C. Oil, Canola or Olive
  • 3 T. Fresh Chives, chopped
  • 2 ½ T. Fresh Basil, Chopped
  • 1 Handful of Beef Bacon, cooked, broken into 1 inch pieces (optional)


Boil potatoes in salt water for 25 minutes or until soft. Drain potatoes and return to pan.  Add soymilk and oil and warm over low heat.  Add chives and Basil and mash coarsely.  Season with salt and pepper.



About Alison Gutwaks


Alison Gütwaks is a graduate of the prestigious Institute of Culinary Education in Manhattan. After many years of experience in the culinary world working as a chocolatier and sous chef, Alison, originally from Columbus, OH, ambitiously made her way to New York City where she received her BA from Touro College and graduated with a degree in Culinary Arts from ICE. As part of attaining her degree in the Culinary Arts, she trained as a sous chef in Solo Restaurant. Alison is former Chef and Event Planner for Celebrations Kosher Catering in East Hanover, NJ,and helped spearhead the opening of the catering company by contributing her innovative and fresh ideas. She recently moved back to Columbus and is currently working as the recipe developer for OSEM, an Israeli based company. One of the things that made her different than most of the other students in culinary school was that she was an Observant Jew and kept the laws of Kashrut. In April of 2012, She was interviewed in a front page cover story in the Greater New York section of the Wall Street Journal showcasing her blog AliBabka and explaining how she was able to graduate from ICE and strictly uphold Rabbinic Law. Keeping kosher in the culinary world has pushed Alison to be extremely creative by substituting ingredients and coming up with new takes on classic dishes. She believes that anyone can cook with a little direction, the right tools, and a whole lot of patience.

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