Friday, June 13, 2014

Middle Eastern Lemon Potato Salad from Silk Road Vegetarian #VirtualPotluck

I don't think I've ever met a potato salad I didn't love. I like it hot, like German potato salad ... or cold, like the typical mayonnaise-based salad.

But I don't think I've ever had a potato salad that featured lemon. Oh, maybe a little accent. But not lemon as the featured flavor. So, when I saw a recipe in Silk Road Vegetarian by Dahlia Abraham-Klein, I knew that I had to give it a try.

The recipe isn't very complicated - nothing that would flummox a beginning cook. But because of the unexpected flavor profile, more experienced cooks won't think it's too simple.

The only thing I changed was that I used a sweet yellow onion instead of a red one. It wasn't a planned change - when I started the recipe, I thought I had a red onion on hand. But no, there weren't any. Since I had everything else I needed, I decided to proceed, anyway. The red onion would have added a little extra color, so I'll give that I try next time.

I also cut the recipe in half, because there are only two of us, and it made enough for two meals. (I've got the half-recipe below.) Although this recipe is intended to be served chilled or at room temperature, it was pretty good when it was just mixed and still warm.

Middle Eastern Lemon Potato Salad
Adapted from Silk Road Vegetarian by Dahlia Abraham-Klein

1 1/2 pounds potatoes
1/6 cup (40 ml) lemon juice (8 teaspoons, or 2 tablespoons plus two teaspoons)
2 tablespoons chopped fresh dill
1/2 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup (82 ml) olive oil
1/4 of a red onion, diced

Cook the potatoes (skins on) in salted water until cooked through. Drain. When they're cool enough to hand, peel and cut into large chunks and place in a medium bowl.

While the potatoes are cooking prepare the dressing. Combine the lemon juice, dill, sugar, salt, and black pepper. Whisk the olive oil in slowly>

Drizzle the dressing over the warm potatoes. Add the diced onion. Stir. Let rest at room temperature for 30 minutes, then refrigerate until thoroughly chilled.

Served chilled or at room temperature.

I received this book from the publisher, Tuttle Books, for the purpose of this post for Virtual Potluck.

You can follow the author on Twitter at @SpicyVegetarian and you can find the publisher on Twitter at @TuttleBooks.

Check out the other posts from the Virtual Potluck team:

Fennel and Orange Salad over at Foodhunter's Guide
Indian Spinach Curry over at Diabetic Foodie

Want to win your very own copy of Silk Road Vegetarian? Get started with the Rafflecopter below, then go visit the other blogs. If you don't see the rafflecopter there right away, give it a few seconds to load. It's worth it!

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