Best Syrian Potato Salad Patata Salata Recipes

Syrian Potato Salad (Patata Salata) image

Provided by Abby Falck

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 9

Steps:

Boil whole potatoes until tender. Drain and allow to cool.
When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
Chop the parsley, mint, and scallions. (A food processor works great here!).
Finely mince, or crush to a paste, the cloves of garlic.
Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
Chill or serve at room temperature.

Nutrition Facts : Calories 220.7, Fat 9.3, SaturatedFat 1.2, Sodium 15.5, Carbohydrate 31.9, Fiber 4.5, Sugar 1.8, Protein 4

Syrian Potato Salad image

Provided by C G

Time 35m

Number Of Ingredients 12

6 medium potatoes (i used a mix of yukon gold and red fingerling)
2 medium carrots, chopped (i added these for color)
2 stalk(s) celery and leaves, thinly sliced and leaves minced (the celery was my addition)
DRESSING:
1/4 c extra virgin olive oil
2 large lemons, juice of (plus save some zest for garnish)
1/4-1/2 tsp ground allspice, to taste (i use whole allspice and grind in a pestle and mortar)
1 tsp ground cumin, to taste
1 tsp kosher salt
GARNISH:
2 hard-boiled eggs
few sprigs of fresh chives, for garnish (you can substitute italian parsley, cilantro or scallions if desired)

Steps:

1. Boil the potatoes (and carrots if using) in large pot until tender, about 20 minutes.
2. Dressing: As the potatoes boil, whisk together the dressing and set aside.
3. Drain the potatoes and cool briefly. Once cool enough to handle dice the potatoes and place in medium mixing bowl. Add the celery and leaves.
4. Pour the dressing over the cooled potatoes. Toss gently to combine the ingredients.
5. Peel the eggs and cut into fourths. Arrange the hard boiled eggs around the edge of the bowl and garnish the top of the potato salad with lemon zest and fresh chives or other suitable fresh herb (Italian parsley or scallions.)
6. Cover and refrigerate. You can serve the potato salad chilled or at room temperature.

Chef Flower's Potato Salad - Kibrisli Patates Salata image

Provided by Chef floWer

Categories Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

200 g potatoes, peeled
1 tablespoon olive oil
1 tablespoon white vinegar
1 teaspoon dried mint
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste

Steps:

Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
Enjoy.

Nutrition Facts : Calories 139.3, Fat 6.9, SaturatedFat 1, Sodium 152.8, Carbohydrate 17.8, Fiber 2.3, Sugar 0.8, Protein 2.1