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Eastern Potato salad

Eastern Potato Salad

106'

Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Crustaceans

Ingredients

Servings

- 6 Portions +

Potatoes, flesh and skin, raw

1 pound Potatoes, flesh and skin, raw

Spices, pepper, red or cayenne

1 teaspoon Spices, pepper, red or cayenne

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Onions, spring or scallions (includes tops and bulb), raw

1/2 cup Onions, spring or scallions (includes tops and bulb), raw

Parsley, fresh

1/2 cup Parsley, fresh

Olives, ripe, canned (small-extra large)

4 tablespoons Olives, ripe, canned (small-extra large)

Egg, whole, cooked, hard-boiled

2 Large Egg, whole, cooked, hard-boiled

Eastern Potato salad

Eastern Potato Salad

Nutri value

Go to instructions

Instructions

11 Steps

106'

Total

35'

Preparation

30'

Cooking

1'

Waiting

Step by step

1 of 11

10'

Prepare Potatoes

Wash and peel the potatoes, then place them in a large pot.

Check

2 of 11

5'

Fill Pot with Water

Fill the pot with water until it covers the potatoes.

Check

3 of 11

5'

Add Salt and Heat

Add a generous pinch of salt and place the pot over medium high heat.

Check

4 of 11

25'

Cook Potatoes

Bring the water to boil and let the potatoes cook for about 20-30 minutes until they are fork tender.

Check

5 of 11

10'

Cool the Potatoes

Drain and let the potatoes cool completely.

Check

6 of 11

5'

Cut Potatoes

Cut the potatoes into 1-inch chunks.

Check

7 of 11

5'

Mix Ingredients

In a large bowl, mix olive oil, Aleppo pepper, sumac and salt.

Check

8 of 11

5'

Coat Potatoes

Add in the potatoes and toss them gently so they're coated with the dressing.

Check

9 of 11

5'

Combine Ingredients

Add the chopped green onion, parsley, and halved Kalamata olives to the potatoes and toss to combine.

Check

10 of 11

30'

Chill the Potato Salad

Cover and refrigerate the potato salad for 30 minutes.

Check

11 of 11

1'

Add Eggs

Top with quartered hardboiled eggs right before serving.

Check

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