musa dagh green potato salad
No, this is not a
Dr Seuss recipe. No green potatoes. Green additives, yes. Parsley, mint,
green pepper, green onion, with a few spices, bound together by healthy olive
oil and lemon juice instead of mayonnaise, the usual glue of typical American
potato salad. Apparently this is a variation of a Musa Dagh tradition, written
up in a cookbook from Anjar, all in Armenian of course. Not very helpful for the
rest of us outsiders. This struck us as sort of like tabbouleh with the bulgur
and tomato replaced by potato. It has a nice bite to it.
When potatoes turn greenish by themselves (from too much light exposure),
it's bad news. Some chemical named solanine forms which is toxic if ingested in
sufficient quantities. They never say how much is too much though. Better to
just avoid the risk by keeping your potatoes in the dark. Like the elite try to
do with the common people.
- 10 small new potatoes, cleaned, boiled and chopped
- 1/2 - 3/4 c chopped fresh parsley
- 4 small green onions, chopped
- 1/2 green pepper, chopped
- 2 T chopped fresh mint (or 1 t dried mint)
- 1/2 t cumin
- 1/2 t Middle Eastern red pepper powder
- 1/4 t Middle Eastern allspice
- 1/8 t black pepper
- 1/2 t salt
- 1 lemon, juice of (1.5 lemons?)
- 3 or more cloves garlic, pressed
- 2 T olive oil (2-3 T?)
- Clean the potatoes and boil them with a little salt. Then cool down with
cold water and peel them, then chop them into roughly 1/2 inch cubes.
- Meanwhile clean and chop the parsley, mint, green onions, and green
- Juice the lemon. Press the garlic.
- Combine everything with the spices and olive oil in a big bowl and mix
until evenly distributed. You can adjust the ingredient amounts a bit to your
- This is really tasty and worth giving a try.
- Oops, is this a repeat?
- Illustration available.