This is my take on a perfect potato salad, bursting with flavour and goodness. You can pre-make it even a day before, so it is perfect for a picnic or entertaining. In fact, I think the flavour improves with time!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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Middle Eastern Potato Salad
- 1 kg potato/s -Kipfler, Desiree or dutch creams hold together well for a salad, diced into roughly 2cm pieces (peeled or unpeeled is a matter of personal preference)
- 1 chorizo sausage -sliced
- 425 g can cannellini beans -drained and rinsed (or cook your own)
- 1 red onion/s -halved and thinly sliced
- 1 bunch/s fresh parsley leaves -leaves roughly picked
- 30 g pumpkin seeds (¼ cup) toasted to serve, optional
- 200 g whole egg mayonnaise -homemade is my preference (or a good quality creamy whole-egg mayonnaise, just not low-fat which contains shocking amounts of sugar)
- 1 tbsp reserved chorizo fat (optional)
- ½ tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ - ½ tsp Chilli flakes -depending on how much spice you like
- 1 tsp sherry vinegar -this can be hard to find, but adds an amazing depth of flavour
- Sea salt and freshly ground black pepper -to taste
- Firstly boil or steam your potatoes until they are just cooked through but not overcooked. The only way to get this right is to keep checking. When a knife or fork can pass through the potato without resistance, take them from the heat, drain in a colander and rinse with cold water. Sit in the colander until they have drained well. Once drained, place the potato in a large salad bowl.
- In a small fry pan, cook the chorizo on both sides until crispy.
- Set aside and reserve about a tablespoon of the fat from the pan. Cool, then cut the chorizo rounds in half.
- Add to the potato along with the cannellini beans, red onion, and parsley.
For the dressing
- Make your own mayonnaise, or take a good quality whole egg mayonnaise and add all of the dressing ingredients in and mix until combined well.
- Finally, add the mayonnaise dressing to the potato mixture and gently fold through taking care not to break up the potatoes and cannellini beans too much.
- Place in a large salad bowl or on a platter. Scatter with extra parsley leaves and pumpkin seeds (if desired), cover (refrigerate if necessary).
- Serve at room temperature when desired.
- Store in an airtight container in the fridge.