By Ian − On Wednesday, September 23, 2020, 5 Years ago in
Vegetarian & Vegan
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| Preparation time | 45 min |
| Cooking Time | 25 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 12+ |
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Info
Vegan Egyptian Potato Salad
Directions
Preheat oven to 400 degrees.
Scrub your potatoes, dry with a kitchen towel, large dice, and place on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 tablespoon cumin, granulated garlic, salt, and pepper. Toss potatoes to equally distribute the oil and seasonings.
Bake in a 400-degree oven for 18-20 minutes until fork tender. Remove from oven and allow to cool.
Whisk all the dressing ingredients together until well blended.
Place cooled potatoes in a large bowl. Toss with dressing. Add chopped cilantro and toss well. Adjust seasonings. Chill for at least one hour before serving. Enjoy!
Ingredients
2.5 lbs. Dutch yellow baby potatoes (or Red Bliss Potatoes)6 scallions, thinly sliced1 bunch of fresh cilantro, chopped1/4 cup + 1 tablespoon extra virgin olive oil1/4 cup lemon juice1 tablespoon capers3 cloves garlic1 tsp granulated garlic1 tablespoon cuminSalt and pepper to tasteLemon slices for garnish, optional Dressing:1/4 cup, extra virgin olive oil1/4 cup lemon juice1 tablespoon capers3 cloves garlic1/2 tablespoon cuminsalt and pepper
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