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Middle Eastern Potato salad
4.91 from 10 votes

Middle Eastern Potato Salad

This is my absolute favourite Potato Salad, it is so much more flavoursome than its standard version. Once you try it, you'll never make another.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4

Ingredients

  • 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

Dressing

  • 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

Instructions

  • 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

  • Store in an airtight container in the fridge.

Notes

Vegetarian

Omit the chorizo and add ½ teaspoon smoked paprika and sun-dried tomatoes. Add extra beans if you like.

Onion-free

Replace the onion with 5 sliced radish.

Sweet potato

Replace all or some of the potato with diced sweet potato that has been oven roasted in coconut oil, salt, and pepper.

Chorizo options

Many local butchers make great additive free chorizo sausage. You could also sub with salami or another spicy sausage. 
 

I'd love to know how you like this potato salad.  Post a comment below.