Herbed Potato Salad with a Middle Eastern Twist

It’s picnic season! My very favourite season, of course. I absolutely love strolling to a nearby park, throwing down one of my prettiest vintage tablecloths and pulling out a fresh, delicious picnic lunch. This potato salad is perfect for picnic baskets and BBQ get-togethers in the Spring and Summer. It is mayo-free, making it light and satisfying, but not heavy- and best of all, it keeps a lot nicer than the egg-laden creamy versions! You can picnic-on as long as you like!

I love the bright lemon-herb flavours in this salad and the mid-eastern inspired spices making it a unique addition to your spring table.

Middle Eastern Herbed Potato Salad
Serves 4-5 as a side

3 lb organic russet potatoes, peeled
1/4 cup olive oil
3-4 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp hot paprika
1/2 tsp sea salt, plus more for cooking
1 tbsp finely chopped parsley (or 1 1/2 tsp dried)
1 tbsp finely chopped mint (or 1 1/2 tsp dried)
1/4 cup sliced green onion

1. In a medium saucepan, add potatoes and cover with cold water. Add a generous amount of salt and bring to a boil. Reduce to a rapid simmer and simmer, covered, 15-20 minutes until potatoes pierce easily with a fork. Drain and rinse briefly with cold water.

2. Let potatoes cool slightly and prepare dressing. Combine oil, lemon juice, garlic, cumin, paprika, sea salt and herbs in a large bowl and whisk well. Taste for seasoning and add lemon juice or sea salt to taste.

3. When potatoes are slightly cooled, chop and add to dressing along with green onion and toss to coat. Serve warm or chilled.

Note: I like the potatoes to break up slightly- if you prefer perfectly chopped potatoes, cool completely before tossing with dressing.