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 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.
VegetarianOmit the chorizo and add ½ teaspoon smoked paprika. Add extra beans if you like.
Onion-freeReplace the onion with 5 sliced radish.
Sweet potatoReplace all or some of the potato with diced sweet potato that as been oven roasted in coconut oil, salt, and pepper.
I'd love to know how you like this potato salad. Post a comment below.