Persian Version of Classic Potato Salad

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.



  • 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





  1. Instead of rustic potatoes use baby potatoes to make a smashed potato salad
  2. Roast some radishes and cut them up in quarters
  3. Drizzle saffron oil over the potatoes and radishes
  4. Sprinkle salt, pepper and turmeric on potatoes and radishes
  5. Roast the potato and radishes mixture in an oven
  6. Cut up some fresh dill and parsley
  7. In a bowl mix some store bought Mast-o-Mossir (yogurt with garlic) with non-carbonated Doogh (yogurt drink) to thin out the mixture
  8. Add the dill & parsley to the bowl and squeeze some fresh lemon juice and sprinkle with salt
  9. Take out the roasted potatoes and radishes from the oven
  10. Smash the potatoes using the bottom of a glass
  11. Put the smashed potatoes back in the oven until crispy and take them out
  12. Cut up some store bought Khiar-Shoor (Persian cucumber pickles)
  13. 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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