Healthy Middle Eastern Potato Salad
Ingredients
- 2.5 tbsp yogurt
- 200g baby potatoes
- half red onion
- Zest of 1 lemon
- Juice of half a lemon
- 2 tbsp olive oil
- 2 large cloves garlic
- Handful chopped dill
- 15g chopped parsley
Seasoning
- 2 tsp za’atar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground roast cumin
- Pul biber or chilli flakes
Preparation
Boil potatoes, drain and allow to cool.
Finely chop onions and add to cold water to remove raw taste.
In a bowl, mix yogurt, lemon zest, lemon juice, seasoning, and oil.
In a large mixing bowl, add boiled potatoes, onions, and herbs.
Add dressing and mix well.
Keep covered and refrigerated for 3-4 days.
Tips
This salad works well as a side to all dishes.
Make a batch ahead for the week using leftover potatoes if available.
