Recipes

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.

NOTE: To maximize resistant starch, which lowers glycemic impact of potatoes and is good for overall gut health, cook them and then allow them to chill overnight before eating. Reheating potatoes will not diminish resistant starch.

Recipe Source: Recipe courtesy of The Lemon Bowl

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

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.

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