I’ve always avoided potato salads like the plague.
If you place a bowl of potato salad next to me at the dinner table, I’ll probably ask you to move it. Or get up and walk away.
It’s the mayonnaise that gets me. I don’t know what it is. It just kind of freaks me out.
So this Middle Eastern Potato Salad, which is completely devoid in mayonnaise, is a total game changer. It’s a potato salad that I can fully embrace. And I’d even go so far as to call it one of my favorite Summer side dishes ever.
This Middle Eastern Potato Salad has got a little bit of bite to it from the raw garlic, scallions and lemon juice. And it has plenty of spices that you wouldn’t normally find in a more classic version of potato salad. Oh and it has loads of parsley. Middle Easterners just LOVE their parsley! We can never get enough!
Try it out at your next Summer gathering and then come back here and let me know how you loved it!
Middle Eastern Potato Salad
- 2 lbs new potatoes (keep the skins on)
- 6 scallions, white and light green portions thinly sliced
- 4 garlic cloves, peeled and minced
- 1/3 cup extra-virgin olive oil
- 4 tablespoons lemon juice
- 3/4 tsp. cumin
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. allspice
- 1/8 tsp. coriander
- 1 1/2 cups Italian parsley, roughly chopped
- Place the potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Place the pot, uncovered, over high heat and bring to a boil. Cook the potatoes until they are fork-tender, about 10-15 minutes depending on the size of the potatoes. If your potatoes are different sizes, you may have to remove the smaller potatoes with a pair of tongs and allow the larger potatoes to continue cooking for a few extra minutes. Strain the cooked potatoes. Once they are cool enough to handle, cut them in half or into quarters.
- In a large bowl whisk together the sliced scallions and the next eight ingredients until well combined. Add the potatoes and the parsley, tossing gently until the potatoes are well coated.
- The potato salad can be served immediately while it’s still slightly warm, or chilled in the refrigerator for later. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
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