Spice Bazaar

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Syrian Potato Salad

Added on
Prep 5 min.
Cooking 1 min.
Total 6 min.
Yield Makes 6 cups

Cut potatoes into 1/2 inch cubes. Boil in water to cover, until done but firm. Drain and transfer to a large bowl. Blanch green beans briefly in boiling water. Drain and add to potatoes with remaining ingredients and mix gently. Refrigerate several hours or overnight so flavors will develop.


  • 2 lb: Pound White Rose or Red Potatoes, scrubbed well
  • 1/4 lb: Pound frozen Green Beans (regular or French cut)
  • 1/2 c Chopped Parsley
  • 2/3 c Diced Onion
  • 1/4 c Extra Virgin Olive Oil
  • 1 Clove¬†Garlic, crushed
  • 1/4 c Lemon Juice
  • 1 tbsp Athenian Garden Spice