persian potato-egg salad
(1 RATING)
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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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 large potatoes, washed well and diced with skins intact
- 1 bunch cilantro leaves only
- 1/2 cup green onions, white and green parts finely chopped
- 1/2 cup fresh lemon juice
- 1/4 cup oil (your choice)
- 1 teaspoon 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
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Step 1Place 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.
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Step 2Drain the potatoes and let cool. Place the potatoes in a large bowl. Add the cilantro leaves, onions, lemon juice, oil and pepper. Toss gently.
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Step 3Cover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Culture:
Middle Eastern
Ingredient:
Potatoes
Method:
Stove Top
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