Syrian Potato Salad Patata Salata Recipes

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Steps:

• Steam the potatoes for about 30 minutes.
• Allow to cool, then.
• peel off the skin.
• Cut potatoes into a 1 inch uneven dice shape.
• Chop the parsley and mix with the other salsa ingredients.
• For a spicier salsa, substitute 1/2 of the parsley with watercress.
• Mix the potatoes with the salsa.

Steps:

• 1. Boil the potatoes (and carrots if using) in large pot until tender, about 20 minutes.
• 2. Dressing: As the potatoes boil, whisk together the dressing and set aside.
• 3. Drain the potatoes and cool briefly. Once cool enough to handle dice the potatoes and place in medium mixing bowl. Add the celery and leaves.
• 4. Pour the dressing over the cooled potatoes. Toss gently to combine the ingredients.
• 5. Peel the eggs and cut into fourths. Arrange the hard boiled eggs around the edge of the bowl and garnish the top of the potato salad with lemon zest and fresh chives or other suitable fresh herb (Italian parsley or scallions.)
• 6. Cover and refrigerate. You can serve the potato salad chilled or at room temperature.