In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

The art of making amazing potato salad

By Jim Coleman and Candace Hagan

http://www.JewishWorldReview.com | (MCT) No one is really sure when people started serving potato salad chilled with a mayonnaise base, but this version was originally made with homemade mayonnaise before there were convenient grocery stores. Mayonnaise made at home is a totally different item from what we buy in jars at the store in that it doesn't have the acidity level and is made with raw eggs instead of pasteurized eggs.

Come to think of it, once it goes bad, it would be a good way of knocking off your favorite food critic. But modern mayonnaise-based potato salad is made with store-bought mayonnaise, which has to have a high level of acidity to be sold in mass production. That acidity level is what makes commercial mayonnaise a natural preservative.

When I go to a backyard barbecue, and as always am fashionably late, the first thing I do is head to items that were made with store-bought mayonnaise.

Here are a few tips for creating your own critic-free, fun potato salad.

1. Use waxy (red bliss or Yukon gold) not starchy potatoes (russet or baking potatoes).

2. Do not salt the water. It will begin to break down the potatoes.

3. Let them cool naturally. Do not run them under cold water (potatoes are like a sponge and will absorb the water.

4. Hard-cooked eggs are totally optional and will not make or break or your potato salad, though you'll find them in classic southern or American potato salad recipes.

5. If you have a favorite bottled salad dressing, use that next time and see how you like it.

6. I love onions, so that means regular onions, green onions, and chives all make it into my potato salad.

7. If you are a pickle fan and like adding diced pickles, and your recipe calls for a little vinegar, try a little of the pickle juice --- especially if your dressing needs to be thinned out a little. 8. And though this is certainly not classic, I like adding blanched vegetables to my potato salad (this is a great way to get your kids to eat those horrible green things).

9. My mom would add grated cheese to potato salad, and growing up in Texas she would toss a little bit of salsa in with some cheddar and or pepper jack cheese with some jalapenos for a southwestern flair.

10. But most important thing is that the following recipes will wear well on your picky guests.


Makes 6 servings

  • 2 1/2 pounds small Red Bliss or Yukon Gold potatoes

  • 3 garlic cloves, chopped

  • 5 tablespoons olive oil

  • Kosher salt and freshly ground pepper to taste

  • 1 1/2 tablespoons red-wine vinegar

  • 1 1/2 tablespoons whole grain mustard

  • 1 tablespoon chopped green onions

  • 2 teaspoons minced chives

  • 1 teaspoon finely chopped fresh rosemary

Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes). Place them in a single layer in the baking dish.

Scatter the garlic, 3 tablespoons of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30-40 minutes, tossing gently every 10 minutes.

Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and oil. Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the green onions, chives, and rosemary.


Makes 4-6 servings

  • 3 cups diced cooked new or Yukon Gold potatoes

  • 1/2 cup diced celery

  • 1 tablespoon diced pimiento

  • 2 tablespoon chopped sweet pickles

  • 2 tablespoons finely diced sweet onion

  • 1/2 cup mayonnaise

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper to taste

  • 1 teaspoon Creole mustard

  • 1 1/2 teaspoons fresh lemon juice

  • 1/2 tablespoon chopped fresh chives

  • 2 tablespoons sour cream (optional)

  • Combine potatoes, celery, pimiento, sweet pickles, and onion; chill.

When ready to serve, combine remaining ingredients; toss with chilled potato mixture.

Add a little more mayonnaise if necessary and taste for seasonings


Makes 8 servings

  • 4 cups cubed peeled potatoes

  • 1/2 cup chopped onion

  • 1/2 cup chopped green bell pepper

  • 1/4 cup chopped celery

  • 3/4 cup sour cream

  • 3 tablespoons rice wine vinegar

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 hard-cooked eggs, sliced

Cook potatoes in a saucepan of boiling water until tender, about 20 minutes. Drain.

Add onion, green pepper, celery; cook 2 to 3 minutes longer until tender; drain off fat. Remove from heat and let cool. Stir the sour cream with vinegar, salt, and pepper. Combine sour cream mixture and potatoes in a large serving bowl and garnish with sliced eggs.

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