Levantine cuisine · Salads & Mezze

Salatet Batata (Warm Potato Salad)

Warm potato cubes without mayonnaise, dressed only with lemon, olive oil, mint, and scallions.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 4 scallions
• 1/2 bunch mint
• 1/2 bunch flat-leaf parsley
• 2 lemons
• 6 tbsp olive oil
• 1 tsp sumac
• Salt, pepper

Instructions

1. Wash the potatoes and boil them unpeeled in salted water for 20–25 min., until a knife tip slides in easily but they don't fall apart.
2. Drain the potatoes, let them steam off briefly, peel while still hot, and cut into 2 cm cubes.
3. Whisk the juice of both lemons with the olive oil, salt, and pepper, and pour immediately over the warm potatoes – warm, they soak up the dressing; cold, they no longer do.
4. Cut the scallions into thin rings, pick the mint and parsley leaves, and chop roughly.
5. Gently fold in the herbs and scallions so the cubes stay whole, and let the salad sit for 10 min.
6. Sprinkle with sumac and serve lukewarm as a mezze or side to grilled fish.