Alix Traeger (@majortraeger on social media), upon the request of Zoya Biglary (@zoyaroya on social media), creatively prepares a Persian twist on the classic potato salad.
Try this salad for your next summer party.
Ingredients:
- Small bag of baby potatoes
- Bunch of radishes
- Saffron oil
- Salt, Pepper
- Turmeric
- Bunch of fresh dill and parsley
- Store bought Mast-o-Mossir or Labneh
- One bottle of non-carbonated Doogh
- Few green onions
- Cup of shallots
Directions:
- Instead of rustic potatoes use baby potatoes to make a smashed potato salad
- Roast some radishes and cut them up in quarters
- Drizzle saffron oil over the potatoes and radishes
- Sprinkle salt, pepper and turmeric on potatoes and radishes
- Roast the potato and radishes mixture in an oven
- Cut up some fresh dill and parsley
- In a bowl mix some store bought Mast-o-Mossir (yogurt with garlic) with non-carbonated Doogh (yogurt drink) to thin out the mixture
- Add the dill & parsley to the bowl and squeeze some fresh lemon juice and sprinkle with salt
- Take out the roasted potatoes and radishes from the oven
- Smash the potatoes using the bottom of a glass
- Put the smashed potatoes back in the oven until crispy and take them out
- Cut up some store bought Khiar-Shoor (Persian cucumber pickles)
- In a large bowl, mix the crispy smashed potatoes, the cut up pickles, cut up green onions, sliced shallots, and dollops of the yogurt mixture as dressing
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