potato salad from isgouhi's mom
What defines potato salad? Contains potatoes? Served like a salad? Can be cold or warm?
I guess this one fits the description. The dr bob first impression was: tabouleh, lose the
tomatoes, substitute potatoes for bulgur. But of course the real story is a bit more
Isgouhi remembers her mom making this when she was a kid in Aleppo, Syria. Origin
unknown. Not much to report here.
- 2 lbs potatoes
- a bunch of green onions
- 1/2 cup chopped parsley
- 1/2 t cumin
- 1/2 t allspice
- 1/4 t black pepper
- 1/2 t Middle Eastern red pepper
- 3 cloves garlic, pressed
- 1 lemon, juice of
- 2 T olive oil
- 1/2 t mint (fresh better)
- Pressure cook the potatoes whole with skins. Should be firm, not mushy.
- Cool and peel them. Cut into 1/2 inch chunks.
- Add the chopped green onions and parsley.
- Mix together in another bowl the remaining ingredients, then mix all together.
- Taste and adjust the lemon and spices. This part is hard to duplicate, since only
Isgouhi knows what it should taste like.
- Once we repeat this ourselves, maybe we can add some useful comments. Note that the T
and t measurements are Isgouhi's version: flat tableware usually heaped full to count as
- Aleppo has a reputation as a center of good Middle eastern cuisine [Arab cuisine, Syrian cuisine, Aleppo, Turkish cuisine].