Best Potato Salad
Best potato salad EVER! 🥔❤️ The perfect appetizer and even as a side dish. It's super easy to make and so delicious. I love infusing ingredients I grew up with and adding them to classic dishes such as this one.
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
Instructions
- Boil the potatoes in salted water whole for 20 minutes or until fork tender.
- 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.
- Add 2 tbsp of olive oil to a pan and fry the sliced almonds until golden with the smoked paprika and salsa Macha.
- 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.
Nutrition
Calories: 2203kcal, Carbohydrates: 224g, Protein: 53g, Fat: 129g, Saturated Fat: 19g, Polyunsaturated Fat: 35g, Monounsaturated Fat: 70g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 1930mg, Potassium: 5263mg, Fiber: 36g, Sugar: 29g, Vitamin A: 5490IU, Vitamin C: 283mg, Calcium: 782mg, Iron: 31mg
Nutrition information is automatically calculated, so should only be used as an approximation.