Middle Eastern Potato Salad


  • 1¼ pounds Idaho® red potatoes
  • 1¼ pounds Yukon Gold Idaho® potatoes
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried marjoram
  • ¼ cup finely diced red onions
  • 2 to 3 tablespoons parsley, chopped
  • 1½ tablespoons lemon juice
  • kosher salt


  1. Wash and scrub potatoes. Chop them into ½-inch cubes.
  2. Cover diced potatoes with water and add a few teaspoons of salt. Bring water to boil and continue cooking until just tender, about 3 to 4 more minutes.
  3. Drain and run potatoes under cold water. Spread potatoes on a baking sheet to cool for 5 more minutes.
  4. Add potatoes to a large bowl and toss with oil, cumin, coriander, paprika, marjoram, red onions, parsley, lemon juice and a small pinch of salt.
  5. Serve immediately or cover in plastic wrap and refrigerate for 3 hours before serving.
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Yield: 10

Lisa Lin
Food Blogger
Healthy Nibbles and Bits

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