Name: Spicy Delicious Potato Salad
Yield: 4 as an appetizer
Ingredients: 1 Tbsp pimentón; 1 tsp cumin; 1 tsp coriander; 1/2 tsp Aleppo pepper; 1/2 tsp turmeric; Small yellow or red potatoes (about 2 pounds total); 1/2 cup extra virgin olive oil; 2 lemons; 1 tsp sea salt; 1 cup chopped parsley leaves; 6 scallions, thinly sliced; 1 garlic clove, minced; 2 Tbsp salt-packed capers, rinsed; 1/4 cup chopped cilantro leaves; 1/2 cup olives, roughly chopped; Fleur de Sel to taste

This is one of the winning recipes from our recent Spice Challenge. Created by reader Sylvia Lavietes, this is a step up from your usual potato salad thanks to the spice blend she created.

Spicy Delicious Potato Salad

Sylvia Lavietes

Servings/Yield

4 as an appetizer

Ingredients

Spice Blend

1 Tbsp pimentón
1 tsp cumin
1 tsp coriander
1/2 tsp Aleppo pepper
1/2 tsp turmeric

Salad

Small yellow or red potatoes (about 2 pounds total)
1/2 cup extra virgin olive oil
2 lemons
1 tsp sea salt
1 cup chopped parsley leaves
6 scallions, thinly sliced
1 garlic clove, minced
2 Tbsp salt-packed capers, rinsed
1/4 cup chopped cilantro leaves
1/2 cup olives, roughly chopped
Fleur de Sel to taste

Directions

For the Spice Blend

Finely grind the cumin and coriander and mix with the other ingredients.

For the Salad

Rinse the potatoes.
Cover them with water in a saucepan, bring to a boil, and cook over medium-high heat for about ten minutes, or until the tip of a knife slides easily inside a potato. Drain and set aside.
Mix the olive oil with the juice of 2 lemons in a large bowl. Whisk in the salt, garlic, and 1 Tablespoon of the spice mix.
Add the warm potatoes, chopped parsley, 2/3 of the chopped scallions and the capers and mix well.
Garnish with the cilantro leaf, remaining scallions, and olives, as well as flaky salt to taste.
And if you have leftovers, combine them with canned Italian tuna for next day’s lunch.