Tangy Potato Salad

This recipes is a vibrant and zesty twist to the classic potato salad, featuring a delightful fusion of Mediterranean and Middle Eastern flavours. It's refreshing and tangy, with a hint of sweetness.

📝 Ingredients

• 35.273 oz baby potatoes
• 1 cucumber
• 1/2 small red onion
• 1/3 cup dried apricot
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 2 preserved lemon slice
• 3 Tbsp unsalted roasted pistachios
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp harissa sauce
• 1/2 Tbsp pomegranate molasses
• 1/2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground sumac
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1Add the potatoes to a large pot of simmering salted water.
2. 2Bring the water to a boil, then reduce to a rapid simmer, cooking for 10 to 12 minutes until easily pierced with a fork. Then drain.
3. 3Meanwhile, mix the dressing ingredients in a large bowl.
4. 4Prepare the remaining salad ingredients (except for the pistachios) and add them to the large bowl as well.
5. 5When the potatoes are done cooking, let them cool off a little before adding them to the large bowl. Mix.
6. 6Sprinkle over the pistachios, and garnish with more fresh herbs on top if desired. Enjoy!