Middle Eastern Potato Salad

2 lb. new potatoes, unpeeled
6 green onions, sliced
5 garlic cloves, minced
1/3 cup olive oil
5 tablespoons lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash allspice
Dash ground coriander
1/2 to 1 cup chopped Italian parsley (sometimes I use Cilantro, very tasty)
1 1/2 cups cherry or grape tomatoes, halved

Cook potatoes in large pot of boiling salted water 10 to 12 minutes or until fork-tender. Cool; quarter or cut into 8 pieces, depending on size.

Meanwhile, in another large bowl, stir together all remaining ingredients except parsley and tomatoes. Add potatoes and parsley; toss well. Garnish with tomatoes (I usually just toss these in too at the last minute).

Makes 6 (about 3/4 cup) servings

Nutrition Information Per Serving: 245 calories, 12.5 g total fat (1.5 g saturated fat), 4 g protein, 32.5 g carbohydrate, 0 mg cholesterol, 685 mg sodium, 5 g fiber.

Source: Cooking Pleasures - July 2006
(The Official Magazine of The Cooking Club of America)

Author: Warda A. (Brooklyn, NY)

Magazine Recipe Story: As a child of Palestinian immigrants, ...Warda A. grew up enjoying a wonderful array of Middle Eastern specialties prepared by her mother. " I learned to love to cook from watching my mother, and I soon became the aspiring chef of the house," Warda says. " I was always trying to mix my two cultures, giving American meals a Middle Eastern flair." That passion, and an aversion to mayonnaise, led to the birth of this potato salad, which makes a wonderful picnic dish.