Persian Potato-Egg Salad

Persian Potato-egg Salad Recipe

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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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20 Min
20 Min
Stove Top


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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
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


  • 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.
  • 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.
  • 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.

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About Persian Potato-Egg Salad

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

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