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persian potato-egg salad

(1 rating)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A lovely alternative to most American potato salads that use mayonnaise. Makes a really nice presentation. Prep time does not include marinating time.

►
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For persian potato-egg salad

  • 4 lg
    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

  • 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.
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