Herbed Persian Potato Salad (Salad-e Sib Zamini)
"Experience a refreshing Mediterranean twist on comfort food with this vibrant, herb-loaded Persian potato salad that trades heavy creams for liquid gold olive oil."
Instructions
Place the cubed potatoes in a saucepan and cover with cold water. Season the water generously with salt.
Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 18–20 minutes, until the potatoes are tender but still hold their shape.
Drain the potatoes thoroughly and allow them to cool slightly; they should be warm, not hot.
Transfer the warm potatoes to a large mixing bowl. Gently fold in the chopped onion and diced tomatoes, taking care not to break the potatoes.
Add the parsley, basil, and optional hot green pepper, distributing them evenly throughout the salad.
Drizzle with olive oil, then season with salt and freshly ground black pepper. Toss gently until everything is well coated.
Taste and adjust seasoning if needed. Serve slightly warm or at room temperature for best flavor.