Potato salad

Potato salad

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This fresh potato salad is a perfect companion to a barbecue meal. Turmeric, of Indian origin and an essential ingredient in many curries, is added to the water when boiling the potatoes to give a vibrant yellow colour.

Ingredients

Quantity Ingredient
500g potatoes, peeled and cut into large cubes
1 teaspoon ground turmeric
2 tomatoes, cut into cubes
1 green pepper, finely diced
50g black olives
1 tablespoon fresh parsley, chopped
1 tablespoon fresh coriander, chopped
2 lemons, juiced
4 tablespoons olive oil
2 teaspoons dijon mustard
salt

Method

  1. Boil the potatoes in salted water with the turmeric added until the potatoes are just tender. Drain the potatoes and put aside to cool.
  2. In a large bowl, mix together the potatoes, tomato, green pepper, olives, parsley and coriander. In a small bowl, whisk together the lemon juice, olive oil, mustard and salt, to taste.
  3. Toss the potato salad with the dressing, being careful not to break up the potato cubes. Serve cold.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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