Description
This potato salad with olive oil and fresh herbs is light, tasty and aromatic. We season it with herbs such as parsley, dill and coriander. Potato salad is a perfect accompaniment to meat or fish. Besides potato salad, there are other salads to accompany food you might want to try such as babaganoush.
Ingredients
Scale
- 6 medium potatoes
- 3 tbsp. olive oil
- 2 cloves of garlic, crushed
- 2 tbsp. coriander seeds, crushed
- 1 tbsp. red dry chillies, chopped
- 2 tbsp. turmeric
- juice from a lime
- 1/2 cup chopped parsley
- 1/2 cup chopped coriander
- 1/2 cup chopped dill
- salt and pepper
Instructions
- Peel the potatoes, cut them in half and put them in a large pot with enough water to cover them. Add a little salt. Boil them for 10΄ They will be firm.
- Drain the potatoes and let them cool a bit. Cut them into bite-sized pieces.
- In a large saucepan, heat the oil over medium heat. Saute the garlic, chilli and coriander seeds. Let them cook 2΄-3΄ and then add the turmeric and lime juice.
- Add the potatoes and shake the pot so that they are well mixed to covered in spices. Add half the coriander, parsley and dill.
- Cook for 4΄ more and add salt and pepper to taste.
- Remove from the heat and add the remaining fresh herbs.
- The potato salad is served hot or at room temperature.
Notes
Cook’s Tip
For more flavour, add a little grated feta, cream cheese or unsalted mizithra.
Doctor’s Tip
When potatoes are cooked at a high temperature e.g. When they are fried, a carcinogenic substance, acrylamide, is released. This does not happen when they are boiled.
- Prep Time: 10'
- Cook Time: 20'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 313
- Sugar: 2,4 gr
- Fat: 10,5 gr
- Carbohydrates: 51,6 gr
- Fiber: 5,9 gr
- Protein: 4,8 gr