Netty's Best Potato Salad

Jeanette Halvorsen


This is a kind of exotic potato salad. It has many different flavors all in one dish. Make you say, mmm....yummy!

☆☆☆☆☆ 0 votes
6 to 8 adults
15 Min
25 Min
Stove Top


2 lb
small red potatoes
1/4 c
fresh curly parsley, finely chopped, plus more for garnish
1/4 c
fresh cilantro, finely chopped
1/3 c
fresh mint leaves, finely chopped
1/4 c
fresh red onion, finely chopped
2 clove
fresh garlic, minced
1/2 c
olive oil, extra virgin
2 tsp
white balsamic vinegar, organic
1/4 tsp
1/4 tsp
chili powder
1/4 c
diced sweat pickles
sea salt and pepper, to taste


11.Bring a large pot of water to a boil, cook potatoes until soft, but not falling apart, approximately 25 minutes.
22.Meanwhile in a food processor, combine parsley, mint, onion, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
33.Chop sweet pickles and blend into mixture.
44.Drain potatoes, slice in half as soon as they are cool.Gently toss potatoes with the parsley mixture;season with curry and chili powder;garnish with additional parsley, serve chilled or at room temperature. Enjoy

About Netty's Best Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Middle Eastern
Dietary Needs: Gluten-Free, Vegan, Wheat Free