Middle Eastern Potato Salad

An American classic with a Middle Eastern twist. This recipe doesn't contain any mayonnaise, so it is perfect for a picnic. From Cooking Pleasures magazine.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  lbs 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 black pepper
• 1  pinch allspice
• 1  pinch ground coriander
• 1 1⁄2 cups Italian parsley, chopped
• 1 1⁄2 cups cherry tomatoes, halved

Directions

1. In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
2. Cook potatoes for 10-12 min or until fork tender.
3. Cool and quarter, or cut into 8 pieces depending on size.
4. Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
5. Add the potatoes, parsley, and tomatoes; toss well to coat.