Middle Eastern Potato Salad
Bright, zesty, and herbaceous, this Middle Eastern Potato Salad reinvents a classic side dish with bold Mediterranean flavors. Tender baby potatoes are tossed in a vibrant dressing made with extra virgin olive oil, fresh lemon juice, sumac, and a touch of cumin, bringing a delightful tang and subtle earthiness to each bite. Fresh parsley, mint, and green onions lend a burst of color and freshness, while a hint of garlic ties everything together. Ready in just 40 minutes, this potato salad is perfect served warm or at room temperature, making it an ideal accompaniment for grilled meats, kebabs, or as part of a mezze spread. Garnish with a sprinkle of sumac for the ultimate finish. This recipe is not just a side dish but a celebration of Middle Eastern cuisine!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 900 grams baby potatoes
- 60 ml extra virgin olive oil
- 30 grams fresh parsley, finely chopped
- 15 grams fresh mint, finely chopped
- 3 pieces green onions, finely chopped
- 1 teaspoon sumac
- 0.5 teaspoon ground cumin
- 30 ml lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
1. Wash the baby potatoes thoroughly and cut any large ones in half to ensure even cooking. Leave the skins on for added texture and flavor.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until they are fork-tender but not falling apart.
3. Drain the potatoes and allow them to cool slightly. Once cool enough to handle, cut them into bite-sized pieces if not already done.
4. In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, lemon zest, minced garlic, sumac, ground cumin, salt, and black pepper.
5. Place the warm potatoes in a large mixing bowl. Pour the dressing over the potatoes and toss gently to coat evenly.
6. Add the chopped parsley, mint, and green onions to the potato mixture. Gently mix until the herbs are evenly distributed.
7. Taste the salad and adjust seasoning with salt or lemon juice if needed.
8. Serve the potato salad warm or at room temperature for the best flavor. Garnish with an extra sprinkle of sumac for a beautiful finishing touch, if desired.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 2.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
