This recipe reminds me of warm summertime BBQs’ in my parent’s garden in Toronto, where the whole family would gather together for a Levantine BBQ feast. My mother uses the fresh mint and parsley that she grows in her garden for this recipe and I remember picking them out for her, while the potatoes boiled. So delicious, this classic Levantine potato salad uses boiled potatoes, and tosses them with a simple dressing of extra-virgin olive oil, garlic, chili, fresh lemon juice, mixed together with some green onions, fresh mint, flat-leaf, it’s that simple and easy.

INFORMATION

CategoryDifficultyBeginnerYields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

INGREDIENTS

 1 kg Potatoes (small size and cut in half)
 3 Scallions (thinly sliced)
 ½ cup Red Onion (finely chopped)-optional
 ½ cup Parsley (2chopped)
 2 tbsp Mint (finely chopped)
 Salt and Pepper (to taste)
Dressing
 6 Garlic Cloves
 1 tbsp Green Chilli (chopped and deseeded)
  cup Olive Oil (extra virgin)
  cup Lemon Juice (freshly squeezed)
 1 pinch Sea Salt

INSTRUCTIONS

1

Put the gold and red potatoes in a large pot with cold water to cover and place over high heat, leaving the pot uncovered. Put the purple potatoes in a separate medium pot, so that their natural color does not color the other potato varieties. Cover with cold water and place over high heat, uncovered.

2

When both pots come to a rolling boil, immediately reduce the heat and simmer the potatoes for 10 to 15 minutes, just until they are fork-tender; do not overcook!

3

Drain the potatoes and set aside until they are cool enough to handle.

4

Meanwhile, make the vinaigrette: Mash the garlic cloves and the pinch of salt in a mortar and pestle until it forms a smooth paste.

5

Slowly add the olive oil and lemon juice and whisk or stir vigorously until all the ingredients are well combined. Set aside.

6

Once the potatoes have cooled slightly but are still warm, remove the skins using a small, sharp knife, then cut the potatoes into quarters. Place in a large mixing bowl, and season with a teaspoon of salt. Pour the dressing over the potatoes and thoroughly toss to coat entirely.

7

Sprinkle the scallions, chili, parsley, and mint over the potatoes, taste and season with additional salt, if needed.

8

Serve warm immediately, or make ahead, chill and serve cold.

Ingredients

 1 kg Potatoes (small size and cut in half)
 3 Scallions (thinly sliced)
 ½ cup Red Onion (finely chopped)-optional
 ½ cup Parsley (2chopped)
 2 tbsp Mint (finely chopped)
 Salt and Pepper (to taste)
Dressing
 6 Garlic Cloves
 1 tbsp Green Chilli (chopped and deseeded)
  cup Olive Oil (extra virgin)
  cup Lemon Juice (freshly squeezed)
 1 pinch Sea Salt

Directions

1

Put the gold and red potatoes in a large pot with cold water to cover and place over high heat, leaving the pot uncovered. Put the purple potatoes in a separate medium pot, so that their natural color does not color the other potato varieties. Cover with cold water and place over high heat, uncovered.

2

When both pots come to a rolling boil, immediately reduce the heat and simmer the potatoes for 10 to 15 minutes, just until they are fork-tender; do not overcook!

3

Drain the potatoes and set aside until they are cool enough to handle.

4

Meanwhile, make the vinaigrette: Mash the garlic cloves and the pinch of salt in a mortar and pestle until it forms a smooth paste.

5

Slowly add the olive oil and lemon juice and whisk or stir vigorously until all the ingredients are well combined. Set aside.

6

Once the potatoes have cooled slightly but are still warm, remove the skins using a small, sharp knife, then cut the potatoes into quarters. Place in a large mixing bowl, and season with a teaspoon of salt. Pour the dressing over the potatoes and thoroughly toss to coat entirely.

7

Sprinkle the scallions, chili, parsley, and mint over the potatoes, taste and season with additional salt, if needed.

8

Serve warm immediately, or make ahead, chill and serve cold.

Potato Salad