Lebanese Potato Salad Salata Batata Recipes

BATATA HARRA (SPICY LEBANESE POTATOES)

Steps:

• Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
• Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
• While the oil heats, cut the potatoes into cubes.
• Fry the potatoes until golden, 5 to 7 minutes.
• Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
• Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
• Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

LEBANESE POTATO SALAD (SALATA BATATA)

Steps:

• Cut potato into even bite sized chunks (with skin or off)
• Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
• In a mixing bowl add potato, shallots, parsely, mint, garlic
• Add olive oil, lemon and seasoning to taste and serve

LEBANESE POTATO SALAD

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.
• Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
• Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
• Just before serving, add scallions and mint to the salad and toss gently.
• Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.