Persian Potato-Egg Salad
By
Daily Inspiration S
@DailyInspiration
6
A lovely alternative to most American potato salads that use mayonnaise. Makes a really nice presentation.
Prep time does not include marinating time.
Prep time does not include marinating time.
Ingredients
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4 largepotatoes, washed well and diced with skins intact
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1 bunchcilantro leaves only
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1/2 cgreen onions, white and green parts finely chopped
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1/2 cfresh lemon juice
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1/4 coil (your choice)
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1 tspfreshly ground black pepper
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4hard-boiled eggs, peeled and cut into round slices
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·sliced black olives and carrot curls are optional garnishes
How to Make Persian Potato-Egg Salad
- 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.
- 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.
- 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.
