Best Potato Salad
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- Total time
- 40 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 6-7 yukon gold potatoes (large)
- 1 cup labneh
- 1/4 cup mayo
- 1/4 cup olive oil (plus 3 tbsp)
- 1.5 tbsp red wine vinegar
- 1/4 cup capers (and 1.5 tbsp of the brine)
- 1 serrano (chopped)
- 1/2 tbsp honey
- 1/4 tsp cumin
- 1 tbsp dijon mustard
- 2 tbsp za’atar
- 1/4 cup chives
- 1/4 cup dill
- 1 lemon zest
- 1/3 almonds (sliced)
- 2 tbsp salsa macha (or chili oil)
- 1 tbsp smoked paprika
- Parmigiano reggiano (to taste)
- Salt and pepper (to taste)
Steps
- 1
Boil the potatoes in salted water whole for 20 minutes or until fork tender.
- 2
Mix together the labneh, mayo, capers and brine, red wine vinegar, honey, dijon, lemon zest, Serrano, cumin, za’atar, chives, dill and 1/4 cup olive oil. Salt and pepper to taste.
- 3
Add 2 tbsp of olive oil to a pan and fry the sliced almonds until golden with the smoked paprika and salsa Macha.
- 4
Cut the potatoes into small cubes skin on, and add to the sauce while warm. Let them cool. Top with the almonds, Parmigiano, more herbs and that is it.
Source: foodmymuse.com·Own this recipe or photo? Request removal