Arabic Potato Salad
Servings: 6
Ingredients
- 2 lbs 900 g potatoes, peeled and cut into large chunks
- 1 cup parsley finely chopped
- 4 green onions thinly sliced
- 3 garlic cloves minced
- ¼ cup olive oil
- 3 tablespoons vinegar
- 1 teaspoon salt or to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook until fork tender, about 15–20 minutes. Be careful not to overcook them, as you want the potatoes to hold their shape.
- Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooling, finely chop the parsley, slice the green onions, and mince the garlic.
- Place the warm potatoes in a large mixing bowl.
- Add the parsley, green onions, garlic, olive oil, vinegar, and salt.
- Gently toss everything together until the potatoes are evenly coated with the dressing and herbs.
- Taste and adjust the salt or vinegar as needed.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled or at room temperature.
Notes
- This salad tastes even better after a few hours in the refrigerator.
- The flavors continue to develop overnight.
- If you prefer, substitute part of the vinegar with fresh lemon juice.
- This recipe pairs well with grilled chicken, kafta, kebabs, burgers, and other BBQ dishes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.