Tangy Potato Salad
By Pick Up Limes · Pickup LimesPublic
Your rating · the average is public, yours is not
This recipes is a vibrant and zesty twist to the classic potato salad, featuring a delightful fusion of Mediterranean and Middle Eastern flavours. It's refreshing and tangy, with a hint of sweetness.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Servings
- 6
Recipe source
This recipe was taken from Tangy Potato Salad · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 6 people
- 1 kgbaby potatoes
- 1cucumber
- ½small red onion
- 0.33 cupdried apricot
- 0.25 cupfresh dill
- 0.25 cupfresh parsley
- 2preserved lemon slice
- 3 tbspunsalted roasted pistachios
- 0.25 cupextra-virgin olive oil
- 3 tbspred wine vinegar
- 1 tbspharissa sauce
- 0.5 tbsppomegranate molasses
- 0.5 tbspmaple syrup
- 1 tspground turmeric
- 0.5 tspground cumin
- 0.5 tspground sumac
- 0.25 tspsalt
Steps
- 1
Add the potatoes to a large pot of simmering salted water.
- 2
Bring the water to a boil, then reduce to a rapid simmer, cooking for 10 to 12 minutes until easily pierced with a fork. Then drain.
- 3
Meanwhile, mix the dressing ingredients in a large bowl.
- 4
Prepare the remaining salad ingredients (except for the pistachios) and add them to the large bowl as well.
- 5
When the potatoes are done cooking, let them cool off a little before adding them to the large bowl. Mix.
- 6
Sprinkle over the pistachios, and garnish with more fresh herbs on top if desired. Enjoy!
Per portion
- Calories
- ~206.2 kcal
- Protein
- ~3 g
- Fat
- ~11.1 g
- Carbs
- ~25.9 g
- Fiber
- ~3.1 g
- Sodium
- ~144.8 mg
4 ingredients still need USDA food links. dried apricot, ground turmeric, ground cumin are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.
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- Tree nuts
Partial · 13/17 ingredients linked
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