Lebanese Potato Salad
Lebanese cuisine, as most of the Middle Eastern cuisine, presents all the dishes of a meal at once, laying them out on the table as a banquet. The dishes, often vegetables, are seasoned with sesame or tahini (sesame seed paste), olive oil and lemon juice.
This tradition is called the art of meze, a selection of small dishes at the beginning of the meal. This potato dish is indeed perfect as an entry. That’s an interesting alternative to the Western potato salad.
- 1 large red-skinned potato
- A pinch of rock salt
- Juice of ½ lemon
- 1 tablespoon tahini paste
- 1 tablespoon parsley
- 2 tablespoons olive oil
- 1 garlic clove
- Salt and pepper, to taste
- 1 tablespoon chives
- 1 teaspoon maple syrup
Put the potato in a sauce pot with enough water to cover it. Add a pinch of rock salt and bring to the boil. Cook for about 15 minutes, or until it is fork-tender.
Take the potato off the heat, drain and rinse under cold water. Set aside to cool. When it is room-temperature, peel it and dice it. Transfer to the serving plates, drizzle with olive oil and season with salt and pepper to taste.
Peel and thinly slice the garlic. In a ramekin, mix together the tahini, lemon juice, garlic, maple syrup, and dried parsley. Pour the sauce on the potatoes and mix well.
Transfer to the fridge for 15-20 minutes prior to serving.