Middle Eastern | Gladsome Lights

As Jane Brody wrote about the original version of this recipe in her Good Food Book, Middle Easterners don’t really eat anything along the lines of our potato salad, but if they did, it might taste like this. Of course, she wrote that a long time ago, so for all we know, they may have adopted the tradition by now.

This dish is very convenient for picnics, because it contains no mayonnaise to worry about. Its creaminess comes from sour cream and yogurt, which along with the mint and vegetables make it refreshing for summer meals. The warm spices balance everything out. I’ve made only minor changes.

Middle Eastern Potato Salad

about 6 servings

Salad:
2 # small to medium red potatoes, skins on, steamed or boiled
5 green onions
2 T. minced fresh parsley
2 T. chopped fresh mint leaves
Paprika for garnish

Dressing:
2/3 c. sour cream
1/3 c. yogurt (or you can use all yogurt, or any proportion of the two ingredients.)
1 tsp. salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. freshly ground black pepper

As soon as the potatoes are cool enough to handle, cut them into quarters or halves or 3/4-inch cubes. In a medium bowl, combine the dressing ingredients. Add the potatoes to the dressing and toss lightly to coat. Taste and add more salt or seasoning as desired. (At this point I often refrigerate the salad several hours or overnight.)

pot salad 09

Within an hour or two of serving, chop the mint, parsley and onion, and gently mix about half of it into the potatoes. Arrange the potatoes on a serving platter, sprinkle the rest of the vegetables o potato salad n top, and then sprinkle on some paprika if desired. Be sure to take the salad out of the refrigerator a little while before serving so that it is not too cold to taste all the flavors.

I usually make a triple batch, which amounts to a little more than a gallon of salad. If you make the smaller amount it may not be necessary to mix some greens into the potatoes; they could all go on top.

Thanks to Lorrie who asked her readers about their favorite picnic foods, because she reminded me that I’ve been wanting to share this recipe for a long time.

This week I’m not able to spend much time here at the computer, but I don’t want you to think I disappeared, so I’ll just share with you a favorite staple recipe I like to keep on hand.

I have been using this combination of spices and salt for decades. It did come from an authentic Lebanese cook, perhaps via Sunset Magazine. My adaptation is lower in salt and cayenne pepper than the original. You can tweak the proportions to suit your own taste.

Typically it is used to flavor ground beef or lamb; the suggestion was to add 2 teaspoons to one pound of meat. I’ve used it in stews as well. I love that little bit of cinnamon surprise.

Combine the following, mix well, and store at room temperature in your spice cupboard:

3 tsp each cinnamon and paprika

2 tsp salt

1/2 tsp cayenne pepper