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Syrian Potato Salad Recipe

Easy and tasty AF, this isn't your average potato salad recipe.
Syrian Potato Salad Recipe
Photo by Farideh Sadeghin

Servings: 2
Prep time: 5 minutes
Total time: 20 minutes


1 pound assorted small potatoes
1/2 cup beef or vegetable stock
1 tablespoon apple cider vinegar
1 tablespoon mustard, plus more to taste
2 tablespoons canola oil
kosher salt and freshly ground black pepper, to taste


1. Boil the baby potatoes in salted water under tender—about 8-10 minutes.

2. Drain, peel, and half potatoes and place in a medium bowl.

3. For the dressing, mix the beef or vegetable stock, apple cider vinegar, and mustard and add to potatoes. Set aside. Before serving, canola oil, salt, and pepper to desired texture and taste.

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