When my husband and I were first married we had the loveliest Egyptian woman as our neighbor. She taught me how to make some amazing stuffed grape leaves, and this incredible Egyptian potato salad. Over the years I have tweaked it a bit to suit our palates, but I will be forever grateful to her for sharing some of her most prized recipes with me. Those of you who know me, know that lemon and cilantro are two of my favorite flavors. Add some oven roasted potatoes to the mix along with lots of cumin, garlic, salt and pepper, and you have one unforgettable potato salad. I truly hope you give this a try. I know it sounds a little out of the ordinary, but it is definitely one of my family's favorites, and everyone I serve it to simply falls in love with it. I think you will as well. Bon Appétit
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INGREDIENTS:
2.5 lbs. Dutch yellow baby potatoes
6 scallions, thinly sliced
1 bunch of fresh cilantro, chopped
1/4 cup + 1 tablespoon extra virgin olive oil
1/4 cup lemon juice
1 tablespoon capers
1 tablespoon capers
3 cloves garlic
1 tsp granulated garlic
1 tablespoon cumin
Salt and pepper to taste
Lemon slices for garnish, optional
DIRECTIONS:
Lemon slices for garnish, optional
DIRECTIONS:
Preheat oven to 400 degrees.
Scrub your potatoes, dry with kitchen towel and place on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 tablespoon cumin, granulated garlic, salt and pepper. Toss potatoes to equally distribute the oil and seasonings. Bake in 400 degree oven for 18-20 minutes until fork tender. Remove from oven and allow to cool.
DRESSING:
1/4 cup, extra virgin olive oil
1/4 cup lemon juice
1 tablespoon capers
3 cloves garlic
1/2 tablespoon cumin
salt and pepper
Whisk all the dressing ingredients together until well blended.
Place cooled potatoes in large bowl. Toss with dressing. Add chopped cilantro and toss well. Adjust seasonings. Chill for at least one hour prior to serving. Enjoy!
Garnish with lemon slices
Whisk all the dressing ingredients together until well blended.
Place cooled potatoes in large bowl. Toss with dressing. Add chopped cilantro and toss well. Adjust seasonings. Chill for at least one hour prior to serving. Enjoy!
Garnish with lemon slices