Middle Eastern Spicy Potato Salad Recipe (Batata Hara

• Vegan
• Gluten free

• Produce

  • 1 packed cup Cilantro, fresh leaves
  • 1 packed cup Dill, Fresh
  • 2 Garlic cloves
  • 6 Gold potatoes, medium-sized
  • 1 packed cup Parsley, fresh leaves
  • 1 Lime, Juice of

• Baking & Spices

  • 2 tsp Coriander seeds
  • 1 tsp Red pepper flakes
  • 1 Salt and pepper
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 1 Water

Found on themediterraneandish.com

Description

Ingredients

• 6 medium-sized gold potatoes, peeled
• Water
• 3 tbsp olive oil
• 2 garlic cloves, chopped
• 2 tsp coriander seeds
• 1 tsp crushed red pepper flakes, more for later
• 2 tsp ground turmeric
• 1 lime, juice of
• 1 packed cup chopped fresh cilantro leaves
• 1 packed cup chopped fresh parsley leaves
• 1 packed cup chopped fresh dill
• Salt and pepper

Directions

• Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
• Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size pieces.
• Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
• Toss in the potatoes, and mix well to coat. Add ½ of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
• Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.