Ingredients with Measurements:
- 2 pounds of potatoes, peeled and diced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of freshly squeezed lemon juice
- 1/4 cup of mayonnaise
Special Equipment Needed:
- Large pot
- Colander
- Large bowl
- Whisk
Step-by-Step Instructions:
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until potatoes are tender.
2. Drain the potatoes in a colander and let cool for 10 minutes.
3. In a large bowl, whisk together the olive oil, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
4. Add the potatoes to the bowl and toss to coat.
5. Add the parsley, cilantro, lemon juice, and mayonnaise and mix until combined.
6. Refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Temperature: Refrigerate for at least 1 hour before serving
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 27g
Protein: 3g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Fresh parsley and cilantro can be substituted with dried herbs.
- Mayonnaise can be substituted with Greek yogurt.
Variations:
- Add diced red onion for extra flavor.
- Add diced celery for crunch.
- Add diced bell peppers for color.
- Add diced cucumber for a refreshing flavor.
- Add diced hard-boiled eggs for protein.
Tips and Tricks:
- Use starchy potatoes such as Russet or Yukon Gold for best results.
- Make sure to cool the potatoes before adding the dressing to prevent the potatoes from becoming soggy.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Storage Instructions:
Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the potato salad in the microwave or in a saucepan over low heat until heated through.
Presentation Ideas:
- Serve the potato salad in a large bowl with a garnish of fresh parsley and cilantro.
- Serve the potato salad in individual bowls with a dollop of mayonnaise on top.
- Serve the potato salad in a wrap with lettuce and tomatoes.
Garnishes:
- Fresh parsley
- Fresh cilantro
- Chopped red onion
- Chopped celery
- Chopped bell peppers
- Chopped cucumber
- Diced hard-boiled eggs
Pairings:
- Grilled chicken
- Grilled steak
- Grilled fish
- Grilled vegetables
- Roasted vegetables
Suggested Side Dishes:
- Grilled corn
- Roasted potatoes
- Baked beans
- Coleslaw
- Green salad
Troubleshooting Advice:
- If the potatoes are too soft, make sure to cook them for less time.
- If the potatoes are too hard, make sure to cook them for more time.
- If the salad is too dry, add more mayonnaise or olive oil.
- If the salad is too wet, add more potatoes or reduce the amount of mayonnaise or olive oil.
Food Safety Advice:
- Make sure to store the potato salad in the refrigerator and consume within 3 days.
- Make sure to discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Qistibi-style potato salad is a traditional dish from the Middle East, specifically from the Levant region. It is usually served as a side dish or as part of a mezze platter.
Flavor Profiles:
This potato salad has a savory flavor with hints of cumin, paprika, garlic, and onion. The fresh herbs and lemon juice add a bright and refreshing flavor.
Serving Suggestions:
This potato salad can be served as a side dish or as part of a mezze platter. It can also be served in a wrap with lettuce and tomatoes.
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