in Recipes

Sultan's potato salad

updated

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Ingredients for 4 servings:

  • 800 g potatoes, cooked, cut into wedges
  • 1 can chickpeas
  • 2 garlic cloves
  • 50 g walnuts
  • 1 bunch of parsley
  • 2 tbsp peppermint, chopped
  • 4 tbsp sesame paste
  • 4 tbsp lemon juice
  • 75 ml olive oil, cold squeezed
  • 75 ml water
  • Paprika powder
  • Salt
  • Walnuts
  • sesame
  • peppermint

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the garlic, walnuts, and herbs. Mix in the tahini paste and lemon juice. Add the oil in a thin stream, stirring constantly until a smooth consistency is achieved. Add enough water to create a thin salad dressing. Season with salt and paprika. Mix the still-warm potatoes with the drained chickpeas, pour the dressing over them, and mix. Garnish the salad with the chopped walnuts, toasted sesame seeds, and mint leaves, and serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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