Creamy Potato Salad

Summer or winter, potatoes make satisfying side dishes and mezes. The recipe I am going to share with you today has a lot of ingredients, but I think it's worth to try. Itis also very practical because you just throw the sauce ingredients into a food processor and turn on. The trick here is combining the potatoes with the sauce mixture while they're still hot. It allows them to absorb it all for a more flavorful salad.

Ingredients:

• 5-6 medium waxy potatoes
• 3 tablespoons apple vinegar
• 1/4 cup virgin olive oil
• 1 1/4 teaspoons  salt
• 1/2 teaspoon freshly ground black pepper
• 2 large garlic cloves, minced
• 1/4 cup fresh flat-leaf parsley tops
• a handful of fresh mint leaves
• 4 medium green onions, coarsely sliced
• 2 green peppers coarsely sliced
• juice and zest of 1 lemon
• 1 tablespoon dijon mustard
• 1/4 cup mayonnaise
• 3-6 fresh mint leaves - for garnish
• 1 teaspoon sumach

How To:

Combine vinegar, olive oil, salt, pepper, garlic, parsley, mint leaves, peppers and green onions and lemon juice in a food processor.
Turn on the machine and purée into sauce. Stir together lemon zest, mayonnaise and mustard in a mixing bowl. Add to the sauce, stir until evenly mixed.

Peel and cube the potatoes. Place the potatoes into a large pot and add just enough water to cover them. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain if any water left.

Place hot potatoes into a serving dish, pour the sauce over and toss gently to combine. Garnish with mint leaves and sprinkle with sumach.

Enjoy!

 

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