Ingredients
Method
- Place the potatoes into a large pot and cover completely with water, then sprinkle salt over the top and bring to a rolling boil.
- Lower the heat to medium-low, partially cover, and cook until the potatoes are fork-tender but not falling apart, checking after 20 minutes.
- Drain the potatoes, rinse briefly with cold water, let rest for a few minutes, then drain again so they are slightly warm for peeling.
- Peel the potatoes and cut them into large bite-size chunks, then transfer them to a spacious mixing bowl.
- Add the green onions, grated carrot, sliced onion, chopped lettuce, and parsley directly over the potatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes until well blended.
- Pour the dressing evenly over the salad and gently toss until everything is well coated, then serve right away.
Nutrition
Notes
This salad is best enjoyed slightly warm or at room temperature, when the potatoes soak up every bit of the tangy dressing and herbs.