Middle Eastern Potato Salad

Middle Eastern Potato Salad

0 Reviews
From: EatingWell Magazine, July/August 2015

In this healthy potato salad recipe, a cumin-spiked vinaigrette coats the potatoes, zucchini and baby spinach. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2½ pounds yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
  • ¾ teaspoon salt, divided
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • ¼ cup finely chopped shallot
  • 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
  • 1 tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • ½ teaspoon ground pepper
  • 2 cups packed baby spinach, chopped if desired
  • 1 cup diced zucchini

Preparation

  • Active

  • Ready In

  1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
  2. Meanwhile, whisk oil, vinegar, shallot, marjoram, mustard, cumin, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, spinach and zucchini; stir well to coat. Serve at room temperature or refrigerate until cold.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 149 calories; 6 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 3 g protein; 32 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 654 IU vitamin A; 11 mg vitamin C; 31 mg calcium; 1 mg iron; 206 mg sodium; 558 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 0