Syrian Potato Salad

Beth Warren Beth Warren
5.0 (1 reviews)

As a registered dietitian and mom of six, I love barbecue season. It’s one of the most fun and simplest ways to host a crowd in a way that pleases everyone. However, many people
feel overwhelmed by the amount of meat served at a barbecue when they’re trying to reach their health and weight goal. Let’s not discount the sides to balance your macros out!

Potatoes get a bad rap in the health world, but that’s a huge misconception. They’re loaded with fiber and vitamin C, in addition to being budget friendly. Just remember portion control and categorize it towards your serving of a plant-based carb when monitoring your weight and blood sugar. Try this potato salad from my Syrian roots for your next barbecue. And beans are a great option too.

40m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Boil the potatoes in a large pot until tender, about 20 minutes. Cool slightly, then cut into small squares or slices and place in a medium mixing bowl.

  2. Add olive oil and lemon juice, then the seasonings. Gently mix everything together.

  3. Arrange sliced eggs on top of the potatoes. Garnish with scallions, if using.

Credits

Notes:
I leave the peels on for added fiber and nutrients. This also lowers the potatoes’ glycemic index.

Description:
Photography by Beth Warren

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