Mediterranean Potato Salad
This recipe
makes a large batch of potato salad, perfect for a picnic or a potluck. You can
easily cut the ingredients in half if you want a more moderate amount of potato
salad.
Ingredients
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- 1 red onion finely diced
- 2 lb baby potatoes
Zaatar
dressing
- 2 lemons juice of
- 4 cloves garlic minced
- 1 tbsp zaatar
- 1/3 cup olive oil extra virgin
Instructions
First, wash
the baby potatoes and cut them in half. Place the potatoes in a saucepan and
cover with water. Add 1 teaspoon of salt and bring to a boil.
Then, boil
the potatoes until they are fork tender but not mushy. It will take about 10
minutes once they start to boil. Make sure the potatoes are well cooked but do
not crumble.
Drain the
potatoes and run them under cold water to stop cooking. Place the potatoes in a
large bowl and let them cool.
Once cool,
add the chopped onion, dill and parsley to the bowl and mix well.
Combine the
zaatar, olive oil, chopped garlic and lemon juice in a bowl and add to the
potato salad. Mix well.
Taste and
add more salt if necessary.
Serve cold
or at room temperature.
Happy
Cooking Time.
