Middle Eastern Potato Salad

A quick mayonnaise-free potato salad recipe like they make in the Middle East! Packs lots of flavor from garlic, warm spices, fresh herbs, and lime juice.


  • 2½ pounds yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
  • ¾ teaspoon salt, divided
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
    Thru 02/19
  • ¼ cup finely chopped shallot
  • 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
  • 1 tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • ½ teaspoon ground pepper
  • 2 cups packed baby spinach, chopped if desired
  • 1 cup diced zucchini


  1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
  2. Meanwhile, whisk oil, vinegar, shallot, marjoram, mustard, cumin, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, spinach and zucchini; stir well to coat. Serve at room temperature or refrigerate until cold.

Source : allrecipes.com

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