This olive oil and lemon-based potato salad brings bright flavors to your mezze.
Traditional mezze appetizers tend to based on vegetables. In our hot, dry climate, it makes sense to put many small dishes of piquant salads on the table at the start of a meal. You can count on them to waken a languishing appetite, especially if you take a shot of ice-cold arak, or to satisfy the first hunger pangs while waiting for the main dish.
Olive oil and lemon juice are the basic dressing ingredients for almost all mezze, like our cold okrah salad. And what would choumous be without them to give depth and zest? In the same way, a Middle-Eastern potato salad is treated to a bath of herbs and spices in olive oil and lemon juice, making a light, tangy appetizer that won’t spoil your appetite. With red potatoes as lovely as they are at this season, it’s a good time to make one.
And if you choose to serve this salad in larger portions, as a side dish, you’ll find that it combines well with hot-weather foods like fish stew, eggs, or the Israeli favorite, shnitzel.
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