This weekend I went to a barbecue. There was a mountain of delicious food. I ate so much food, especially meat. I was so full that even now looking at pictures of food makes me a little ill.
That's a poor way to start a blog post about food, but this was a good salad. It was light and fresh, a perfect summer potato salad. It would be ideal for a picnic because it doesn't have any mayonnaise.
The salad reminds me of a tomato salad my dad makes almost weekly every summer. He grows tomatoes and always has a pile he needs to use. His salad is made with tomatoes, cucumbers, onion, and basil. It's simple but delicious.
I got the recipe from "The Iraqi Cookbook." Like my dad's salad, it tastes better after a couple of days in the fridge.
The ingredients for this salad are 10 small potatoes, 3 medium tomatoes, 1 large cucumber, 1 green pepper, 1 red pepper, a bunch of fresh parsley, lemon juice, olive oil, salt, and pepper.
I baked the potatoes for 12 or 13 minutes at 350 degrees. I let them cool completely before chopping them into bite size pieces.
I chopped up the tomatoes and cucumbers and placed them in a bowl.
I chopped up the peppers and placed them in the bowl.
I used a healthy amount of parsley in this recipe. I chopped it well before adding it to the bowl. I didn't use the stocks.
I squeezed in the juice of one lemon. I also drizzled in some lemon juice.
I added salt and pepper to taste.
This was a light, fresh, and pleasant salad. It would make a great side dish for a barbecue or potluck. It tastes better after a day or two in the fridge, so it can definitely be made in advance.
I enjoyed the parsley. The potatoes make this a little more hearty, but it is still really healthy.
I prefer this type of potato salad over a mayonnaise based one. It was delicious, and I will make it again.