Persian Potato-Egg Salad

Persian Potato-egg Salad

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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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Persian Potato-Egg Salad

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.

Printable Recipe Card

About Persian Potato-Egg Salad

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



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