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Made-Up Middle Eastern-Esque Potato Salad

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“Just a potato salad I made up one day.I was going to make an Iraqi potato salad ,then I realized I didn't have all of the ingredients.What I did have was a bunch of fresh cilantro and a jar of gourmet green olives stuffed with almonds that needed to be used.While I was cutting up my potatoes I saw the turmeric and thought it would add a pretty touch.The end result was a dish very unlike the original,but delicious all the same.Yield is approximate.,”
READY IN:
25mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash,peel and cut potatoes into large chunks.Place in a large pot,cover with water.Add turmeric and a generous amount of salt.Bring to a boil and boil gently until tender but not mushy(easily pierced with a knife or fork),about 12 minutes.
  2. Meanwhile,chop all ingredients,chopping the cilantro or parsley very finely,and leaving the tomato and pepper in larger chunks,about 1''x1 1/2''.If you'd like you can place the chopped onion in a sieve,sprinkle liberally with salt,set aside for 5 minutes,and rinse under cold water,squeezing out excess moisture.This step is not necessary,but it helps tame some of the onion's ''bite''.Slice olives.
  3. Place all vegetables into a bowl with oil and spices.Cut lemon in half and squeeze the juice into the bowl(you may only want to use 1/2 of the lemon,depending on how sour you'd like your salad.
  4. When potatoes are ready,drain then into a colander and let them cool for a couple of minutes.Add to the rest of the ingredients and toss gently to mix everything together.Add salt or extra spices to taste.this is good warm or cold.

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