Arabic Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 onion (s)
- 1 lemon (s)
- 1 bunch parsley, smooth
- 10 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water as jacket potatoes, peel them and leave to cool.
- The potatoes are cut into square slices, i. H. Do not cut the potatoes evenly into slices, but cut them into small slices on all sides. Dice the onion very finely, chop the parsley very finely and add both to the potatoes in a bowl. Squeeze the lemon, add the juice and the olive oil, season the salad with salt and pepper and stir carefully again and again.
- In addition, you eat semi-hot green pointed peppers.
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