Middle Eastern Potato Salad Recipes

MIDDLE EASTERN POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough cold water to cover them by about 1-inch. Place the pot over high heat and bring to a boil. Cook the potatoes, uncovered, until they are fork-tender, about 14-16 minutes depending on their size. Drain the potatoes and once they are cool enough to handle, cut them into quarters. Set aside.
• Meanwhile, in a large bowl whisk together the olive oil, lemon juice and spices. Then stir in the parsley, scallions and garlic.
• Add the potatoes to the dressing while they are still slightly warm. Toss them gently until they are well coated.
• The potato salad can be served immediately while it’s still slightly warm. Or covered and refrigerated until chilled.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 day.

LEBANESE POTATO SALAD (SALATA BATATA)

Steps:

• Cut potato into even bite sized chunks (with skin or off)
• Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
• In a mixing bowl add potato, shallots, parsely, mint, garlic
• Add olive oil, lemon and seasoning to taste and serve

MIDDLE EASTERN STYLE POTATO SALAD

Steps:

• 1. Cook potatoes in salted water until fork tender. Drain well. Place in large bowl and cool slightly.
• 2. While potatoes are cooling, mix together olive oil, lemon juice (start with 3 tbsp), parsley, salt, and pepper.
• 3. Add a little over half the dressing to the potatoes and mix well.
• 4. Mix in kalamata olives and green onion. Check seasoning. Add a little more dressing if needed. (Serve at room temp or if you prefer, chilled.) Just before serving sprinkle with Feta cheese, if desired.

MIDDLE EASTERN POTATO SALAD

Steps:

• In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
• Cook potatoes for 10-12 min or until fork tender.
• Cool and quarter, or cut into 8 pieces depending on size.
• Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
• Add the potatoes, parsley, and tomatoes; toss well to coat.