Monday, July 10

Good Eating Monday: Middle Eastern Potato Salad!

The "Summer of Potato Salad" recipe try this week was
 "Middle Eastern Potato Salad!"

This potato salad uses olive oil and tons of healthy herbs plus a hint of lime and a faint tang of heat!  The original blog described this as "Egyptian style," since this dish that has many variations through-out the Middle East.
It's great with anything grilled and great for picnics, too, since it's not made with Mayo.
It's best served at room temperature.
 I thought the chilled leftovers were pretty good, but Hubby liked it best lukewarm.

fresh herb box
The recipe calls for whole Coriander, ground Turmeric, fresh Dill, fresh Cilantro & Fresh Parsley.
So I bought these little boxes of fresh Dill & Cilantro. (empty one pictured)
 For 6 potatoes, I found using all the Dill & Cilantro in these boxes was just the right amount, around 1/4 to 1/3 cup each (though the recipe called for a cup, I didn't see that was necessary.)
I did buy a loose-bunch of Parsley and snipped up about a 1/2 cup  for this recipe. The rest is in a cup of water on the counter, since I know I'll use it.
So in here I list the fresh herb quantities as "1/3 cup to 1 cup" so you can adjust quantities based on what you can find at your grocery.
Makes enough for 4 to 5 people.
(Photo is mine)

Middle Eastern Potato Salad
6 medium gold potatoes
1 Tablespoon salt
Water 
3 - 4 Tablespoons Olive Oil
2 cloves garlic, minced
2 teaspoon whole Coriander seeds
1 teaspoon Red Pepper flakes
1 teaspoons ground Turmeric
Juice of one Lime
1/3 to 1 cup chopped fresh Cilantro leaves
1/3 to 1 cup chopped fresh Parsley leaves
1/3 to 1 cup chopped fresh Dill
Salt & Pepper to taste

Directions
1) Either peeled or unpeeled, cover 6 medium gold potatoes with water in a pan, add Tablespoon of salt, bring to boil & boil till just fork tender.
Drain, rinse with cold water and let cool.
Once cool, cut into 1 inch chunks.

2)  Heat the Olive Oil in a large skillet on medium heat. Add minced garlic, Coriander seeds and Red Pepper flakes. Saute 
2 - 3 minutes, then add Turmeric and Lime juice. Add cut up potatoes and 3/4 of herbs: Dill, Parsley & Cilantro. Gently turn potatoes toss/turn potatoes gently to coat well with seasoning mix in skillet, 4 minutes. Season with salt & pepper to taste.

3)  Remove from heat and serve from skillet OR pour into a glass serving bowl. (Turmeric will stain plastic.)
 Garnish with remaining fresh herbs. 
Make one or two hours ahead of serving, cover lightly and let cool to room temp to give flavors a change to blend. 
Serve it Middle Eastern style with a dollop of thick plain Greek yogurt!
Serves 4 to 5
*****
If you want enough to serve a crowd and double the decide, I'd definitely recommend using the full cup of each of the fresh herbs!
If you have to use dried Dill, just use reduce quantity to a Tablespoon.

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