Middle Eastern Potato Salad

Middle Eastern Potato Salad

Lisa Lin
Food Blogger
Healthy Nibbles and Bits

Yield: 10



  1. Wash and scrub potatoes. Chop them into ½-inch cubes.
  2. Cover diced potatoes with water and add a few teaspoons of salt. Bring water to boil and continue cooking until just tender, about 3 to 4 more minutes.
  3. Drain and run potatoes under cold water. Spread potatoes on a baking sheet to cool for 5 more minutes.
  4. Add potatoes to a large bowl and toss with oil, cumin, coriander, paprika, marjoram, red onions, parsley, lemon juice and a small pinch of salt.
  5. Serve immediately or cover in plastic wrap and refrigerate for 3 hours before serving.