I couldn’t have done it without my wonderfully supportive and patient fiance. Cooking the potatoes was a team effort, and he actually did most of the stove-related work once we got the ingredients together.
It’s quite rare for me to cook with so many ingredients – potatoes, parsley, dill, cilantro, lime, coriander, garlic, olive oil and turmeric, oh my!
I chose the recipe partly because of all those nutrient-packed ingredients, but also because the recipe stated that the salad could be served at room temperature. I needed a side dish for Family Picnic potluck for my stage 4 breast cancer support group. My go-to for potlucks is typically bagged salad mixed with berries, but the Family Picnic seemed like the perfect opportunity to practice what I’d begun to preach and to meet my weekly goal of cooking at least one turmeric dish besides.
Most of my Pinterest recipes looked too complicated or unlikely to benefit from the long car ride to the Picnic location. The Middle Eastern potato salad recipe stood out because I had many of the ingredients already and the dish didn’t have to be served hot. I modified it only a little, using 9 potatoes instead of the 6 potatoes called for and increasing all the other ingredients by 1.5X.
The salad was scrumptious, though I might have been the most enthusiastic about it of everyone who tried it. Still, we set out for the potluck with a big bowl of it and returned home with maybe 1/8 of the salad left. I happily finished it off. I might make this potato salad again this week, or maybe I’ll choose a dessert or a soup. I had an unwelcome visit from some stomach bug last night that sent me to the ER. I’m feeling better now, but craving nourishing comfort food. Any suggestions?