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Tangy Potato Salad
20 min
Salad
Side
Servings
Total
20 minPrep
8 minCook
12 minSwap out
tree nut
Free from
soy
peanut
sesame
gluten
Ingredients
Salad
-
35 oz (1000 g)baby potatoes, halved
-
1cucumber, sliced into half moons
-
½small red onion, minced
-
⅓ cup (43 g)dried apricots, chopped
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¼ cup (4 g)fresh dill, chopped
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¼ cup (4 g)fresh parsley, chopped
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2preserved lemon slices, minced†
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3 Tbsp (23 g)roasted unsalted pistachios, chopped
Dressing
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¼ cup (60 mL)extra virgin olive oil
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3 Tbsp (45 mL)red wine vinegar
-
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1 tsp (3 g)ground turmeric
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½ tspground cumin
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½ tspground sumac
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¼ tspsalt, plus more to taste
Directions
- Add the potatoes to a large pot of simmering salted water.
- Bring the water to a boil, then reduce to a rapid simmer, cooking for 10 - 12 minutes until easily pierced with a fork. Then drain.
- Meanwhile, mix the dressing ingredients in a large bowl.
- Then, prepare the remaining salad ingredients (except for the pistachios) and add them to the large bowl as well.
- When the potatoes are done cooking, let them cool off a little before adding them to the large bowl. Mix.
- Sprinkle over the pistachios, and garnish with more fresh herbs on top if desired. Enjoy!
Notes
- †If you can't find any preserved lemon, consider adding some lemon zest to taste.
- †Harissa sauce is typically a thinner, milder form of harissa paste, blended with additional oil, tomatoes, or other liquids for a pourable consistency. It's available in both mild and hot varieties. For this recipe, we used the hot version.
Storage
- Store in an airtight container in the fridge for up to 2 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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