Persian Potato-egg Salad Recipe

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Persian Potato-Egg Salad

Daily Inspiration S

By
@DailyInspiration

A lovely alternative to most American potato salads that use mayonnaise. Makes a really nice presentation.

Prep time does not include marinating time.


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Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 large
potatoes, washed well and diced with skins intact
1 bunch
cilantro leaves only
1/2 c
green onions, white and green parts finely chopped
1/2 c
fresh lemon juice
1/4 c
oil (your choice)
1 tsp
freshly ground black pepper
4
hard-boiled eggs, peeled and cut into round slices
sliced black olives and carrot curls are optional garnishes

Directions Step-By-Step

1
Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Lower the heat to medium and cook until tender, approximately 20 minutes.
2
Drain the potatoes and let cool. Place the potatoes in a large bowl. Add the cilantro leaves, onions, lemon juice, oil and pepper. Toss gently.
3
Cover and let marinate in the refrigerator for 30 minutes. Remove the mixture from the refrigerator and portion into four serving bowls. Top with egg slices arranged in a flower or overlapping pattern, add optional garnish, if desired.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Middle Eastern