Salad-e Sib Zamini (سالاد سیب‌زمینی) | Persian Herbed Potato Salad

• 900 gYukon Gold potatoes, unpeeled (scrubbed well; cut into 3 cm chunks after cooking)
• 2500 mlWater (for boiling)
• 12 gKosher salt (10 g for boiling water + 2 g to finish)
• 120 gRed onion (finely diced (about 1 small))
• 300 gRoma tomatoes (seeded and diced into 1 cm pieces)
• 40 gFlat-leaf parsley (finely chopped (about 1 packed cup))
• 20 gFresh basil (thinly sliced (about 1 packed cup leaves))
• 12 gHot green pepper (serrano or green chili) (finely minced; remove seeds for less heat)
• 60 mlExtra-virgin olive oil (about 4 tbsp)
• 30 mlFresh lemon juice (about 2 tbsp)
• 2 gGround black pepper (about 1 tsp)

Instructions

1. 1

   Scrub the potatoes and place them in a medium pot with 2500 ml water and 10 g of the salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook 18–22 minutes, until a knife slides in with slight resistance (not falling apart). Drain well and let steam-dry in the colander for 10 minutes.

2. 2

   While the potatoes cook, prep the mix-ins: finely dice the red onion, seed and dice the tomatoes, chop the parsley, slice the basil, and mince the hot green pepper. Keep tomatoes separate so they don’t water the herbs. For a milder onion bite, rinse diced onion under cold water for 10 seconds, then drain thoroughly.

3. 3

   When potatoes are warm (not hot), cut into 3 cm chunks and transfer to a wide bowl. Whisk olive oil and lemon juice together, then pour over the warm potatoes. Toss gently for 30–45 seconds; warm potatoes absorb the dressing and become creamy without mayonnaise. Let stand 10 minutes to take on flavor.

4. 4

   Add onion, parsley, basil, and minced green pepper to the bowl. Sprinkle in the remaining 2 g salt and the black pepper. Fold with a spatula using broad, gentle turns to avoid mashing. Finally, add the diced tomatoes and fold just until evenly distributed, about 15–20 seconds.

5. 5

   Cover and chill 20 minutes for a brighter, more unified flavor, or serve at cool room temperature. Before serving, taste and adjust with 5–10 ml more lemon juice or a drizzle of olive oil if needed. For best texture, serve within 2 hours of mixing in tomatoes.