Egyptian Potato Salad
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Giving potato salad a Middle Eastern flare! This recipe was inspired by one submitted by Cindy Pacileo.
Ingredients
1-1/2 pounds of red potatoes
1 yellow onion
1/4 cup parsley
2 tablespoons roasted red pepper
1/4 cup lemon juice1/4 cup extra virgin olive oil
1 teaspoon coriander
1/2 teaspoon cinnamon 1/4 teaspoon salt
1/8 teaspoon clove
1/8 teaspoon cayenne
1/8 teaspoon ginger
Directions
Mince and saute onion until translucent. Set aside and let cool. Boil potatoes until the can be pieced easily with a fork to the center. Set aside and let cool. To make dressing, in a medium bowl, mix lemon juice, olive oil, coriander, cinnamon, salt, clove, cayenne and ginger. Chop parsley and mince pepper. When potatoes are cool, dice and then toss all ingredients together. Let sit for minimum of an hour for all flavors to blend.
Serves 8
Ingredients
1-1/2 pounds of red potatoes
1 yellow onion
1/4 cup parsley
2 tablespoons roasted red pepper
1/4 cup lemon juice1/4 cup extra virgin olive oil
1 teaspoon coriander
1/2 teaspoon cinnamon 1/4 teaspoon salt
1/8 teaspoon clove
1/8 teaspoon cayenne
1/8 teaspoon ginger
Directions
Mince and saute onion until translucent. Set aside and let cool. Boil potatoes until the can be pieced easily with a fork to the center. Set aside and let cool. To make dressing, in a medium bowl, mix lemon juice, olive oil, coriander, cinnamon, salt, clove, cayenne and ginger. Chop parsley and mince pepper. When potatoes are cool, dice and then toss all ingredients together. Let sit for minimum of an hour for all flavors to blend.
Serves 8
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
