Middle Eastern Potato Salad Recipes
MIDDLE EASTERN STYLE POTATO SALAD
Yum! This is not your average potato salad recipe. It's light and tart. The optional Feta cheese (which I highly recommend using) adds a bit of creaminess to the potato salad. This potato salad recipe is great for picnics this summer because you won't have to worry about it spoiling.
Provided by Kathy W
Categories Potato Salads
Number Of Ingredients 8
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
An American classic with a Middle Eastern twist. This recipe doesn't contain any mayonnaise, so it is perfect for a picnic. From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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- 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 itâs still slightly warm. Or covered and refrigerated until chilled.
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- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
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