Growing up in an Egyptian household, mayonnaise was never something I associated with potato salad. Instead, across the Middle East, cubes of boiled potatoes are mixed with scallions and garlic, drenched in a tangy vinaigrette and tossed with copious herbs. You can add chili flakes to the dressing for some heat. Instead of the traditional cumin, I opted to use our Moroccan Ras el Hanout blend, and the result was delicious!

Ingredients

• 3 large russet potatoes

• 1/2 large red bell pepper, diced

• 1/3 cup chopped green olives

• 4 scallions, chopped

• 1 tbsp garlic, chopped

• 1/2 cup mixed herbs, chopped (such as dill, cilantro, and parsley)

Dressing:

• 1/2 cup olive oil

• 4 tbsp distilled white vinegar

• 1 tsp Spice Tree Organics Moroccan Ras el Hanout

• salt

Method:

1. Bring a large pan of water to a rolling boil. Salt the water heavily, and drop in your three potatoes. Boil them until a knife goes in easily, but they are still firm. Remove from the water and allow to cool.

2. Once cool, peel the potatoes and cube them (we typically do 1/2 - 3/4 inch cubes). Place them in a large bowl with the remaining ingredients. 

3. Mix up the vinaigrette, and use it to dress the salad. Depending on how much salt your potatoes absorbed during boiling, you may need to add more. Start with a tsp of Ras el Hanout and add more to taste. This salad is best when left to sit for a few hours before serving. You can add capers, more herbs, or other veggies for crunch, if wanted. Enjoy!