Middle Eastern Potato Salad
This light and healthy traditional Middle Eastern potato salad recipe is perfect for prepping ahead and enjoying for lunch with chicken or chickpeas or as weeknight side dish with salmon, beef, chicken, or lamb. No mayo and no refrigeration required, so great for outdoor gatherings as well.
Recipe Source: Recipe courtesy of The Lemon Bowl
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Categories
Ingredients
- 1 pound yellow potatoes, cut into quarters
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup fresh parsley, minced
- 1/2 cup scallions, minced
- 1/4 cup mint, minced
- Salt and pepper, to taste
Preparation
- Place quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender; strain and let cool slightly.
- Toss cooked potatoes in a large bowl with all remaining ingredients.
- Check for seasoning, adjust and serve. Serve warm, room temperature, or chilled.
