This Syrian Potato Salad is perfect for a pot luck because it doesn’t need to be refrigerated like the traditional potato salad.
I love Summer. Specifically, I love long days. Did you know that Michigan’s sunset isn’t until 9:30PM in the peak of Summer? My Brother in Law, Brian, lives in Boston with his wife Jennifer. During a recent Skype session, Rich moved the camera outside (probably to show off his pride and joy: our lawn). Brian couldn’t believe how light it still was in Michigan. (Bostonians have 1 hour less of sunlight each day. Nanana boo boo.) Needless to say, after only 7 hours of sunlight in the entire month of December, Michiganders embrace Summer with wide-open arms.
- 1 qt baby yukon or red potatoes about 12
- 1 bunch scallions
- 1/3 c fresh parsley mined
- 1/3 c fresh mint minced
- 4 tbs olive oil
- 1 Juice of lemon
- salt and pepper to taste
Bring potatoes to a boil in cold water. Boil until fork tender. (Tip: Always use a fork to check potatoes. Knives are very sharp so they will always pierce a potato, even if they aren't fully cooked.)
Strain potatoes, cool slightly and quarter.
In a large bowl, combine potatoes, scallions, parsley and mint.
Dress with olive oil, lemon juice and salt/pepper to taste. Stir to combine, check for seasoning, adjust and serve.
Excellent source vitamin C, iron and vitamin A.