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Potato Salad

Prep Time 45 mins
Course Appetizer, lunch
Cuisine Arabic, Mediterranean, Middle Eastern

Ingredients
  

  • 3 lbs yukon gold potatoes (can also use red skin or russet)
  • 1/2 cup finely chopped parsley
  • 1/4 cup chopped green onion
  • 3 medium sized lemons
  • 3 tbsp olive oil
  • salt

Instructions
 

  • Place potatoes in a pot and add just enough water to cover all the potatoes. Season the water generously with salt
  • Boil potatoes in water until the potatoes are just soft enough to stick your fork through. They should not be too soft as they need to hold their shape when mixing the potatoes with the rest of the ingredients in the potato salad
  • Strain water from potatoes and let them cool
  • While waiting for the potatoes to cool, chop the parsely and green onion and juice the 3 lemons. Set aside
  • Once cooled enough to handle, peel the skin from the potatoes. The skin should come off easily in this step (if not that means you did not boil the potatoes long enough and will need to repeat step 1)
  • Cut the peeled potatoes into bite-sized pieces (about 1 inch cubes)
  • Once the potatoes are cooled completely, combine the parsely, green onion, lemon juice, and olive oil. Add salt to taste