Oriental new potato salad - Arabic specialty
Oriental new potato salad with black olives – an explosion of flavors and colors on your plate Who doesn’t love a fresh and flavorful salad? The oriental new potato salad with black olives is an excellent choice for a summer meal, being easy to prepare and very tasty. This recipe will not only delight your taste buds but will also bring a splash of joy to your table, with all its simple yet aromatic ingredients. Preparation time: 15 minutes Cooking time: 5 minutes Total time: 20 minutes Servings: 4 Your ingredients for a delicious salad: - 500 grams of new potatoes - 4-5 green onions - 1 cup of black olives (preferably home-canned) - 1 egg - 200 milliliters of corn oil - Salt to taste - 1 teaspoon of mustard - Freshly ground pepper to taste - A few sprigs of fresh mint - 2-3 teaspoons of lemon juice Useful tips about ingredients: 1. New potatoes: Choose small, thin-skinned potatoes as they cook faster and have a finer texture. Make sure they are well washed to remove any impurities. 2. Black olives: If you have canned olives at home, the salad will have a much more authentic taste. Black olives add an intense flavor and a pleasant contrast to the sweetness of the potatoes. 3. Green onions: They provide a fresh and crunchy note. You can also add a bit of red onion if you like a stronger taste. 4. Fresh mint: This is the secret ingredient that will transform your salad into an explosion of freshness. You can also use basil if you don’t have mint on hand. Preparation technique: 1. Preparing the potatoes: Wash the new potatoes well and let them dry. Make small cuts in them with a knife to allow steam to escape during cooking. Place them in the microwave using the jacket potato setting and cook for 5 minutes. Then wrap them in aluminum foil to keep warm. 2. Preparing the ingredients: Meanwhile, finely chop the green onions and mint leaves. Remove the pits from the olives and cut them into quarters. Make a simple mayonnaise from one egg yolk, corn oil, mustard, salt, and pepper, gradually adding lemon juice according to your taste. 3. Assembling the salad: Once the potatoes have cooled slightly, cut them in half or leave them whole, depending on their size. In a large bowl, mix the potatoes with the green onions, olives, and prepared mayonnaise. Stir gently to avoid crushing the potatoes. 4. Serving: Place the salad on a platter and garnish with mint leaves and a few whole olives. Enjoy your meal! Possible variations: - You can add halved cherry tomatoes for a touch of acidity. - If you want a spicier salad, add a few slices of chili pepper. - Instead of mayonnaise, you can use Greek yogurt for a lighter and creamier version. Nutritional benefits: This salad is rich in fiber, vitamins, and minerals, thanks to the potatoes and fresh vegetables. The olives contribute healthy fats, while the mint adds a boost of antioxidants. A serving of salad has about 250 calories, making it an excellent choice for a light lunch or a side dish. Serving suggestions: This oriental new potato salad pairs wonderfully with grilled meats or baked fish. It can be served as an appetizer or as part of a summer buffet. Frequently asked questions: - Can I use regular potatoes? Of course! Although new potatoes are preferred for their texture, regular potatoes can also be used. - What can I do with leftovers? You can keep the salad in the fridge, where it will stay fresh for 2-3 days. You can also serve it the next day, as the flavors will intensify. In conclusion, the oriental new potato salad is a simple yet flavorful recipe, perfect for any occasion. Whether you prepare it for a family meal or bring it to a party, it will surely be appreciated by everyone who tastes it. Don’t forget to enjoy every step of the preparation and let yourself be carried away by the Mediterranean flavors that this salad brings!
Ingredients
- 500 grams of new potatoes 4
- 5 green onion stalks 1 cup of black olives 1 egg 200 grams of corn oil salt to taste 1 teaspoon of mustard freshly ground pepper to taste a few sprigs of fres
- 3 teaspoons of lemon juice
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