Afghan Potato Salad with Cilantro Dressing (Tested)

Serves     4-6


¾ pound Russet potatoes (about 1 large), cut in half
½ cup roughly chopped scallions, white and light green parts
1 cup roughly chopped cilantro (1 small bunch)
1/3 cup plus 1 tablespoon white wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ cans chickpeas (15 oz. cans)


Boil the potatoes in water until tender all the way through to the center when pierced with a knife.  Drain.  When cool enough to handle, slip the skins off the potatoes and cut into bite-size pieces. Drizzle 1 tablespoon vinegar on the warm potatoes and let them cool.

While the potatoes are cooking, combine the scallions, cilantro, 1/3 cup vinegar, salt and pepper in a blender or food processor and puree until smooth.

Empty the beans into a colander, rinse and drain.  Put the beans and the potatoes into a bowl, pour on the dressing and mix well.  Serve warm or cold. The Afghani name for this dish is Shornakhod.


Notes and Instructions

Recipe submitted by Linda McElroy, created by Humaira Ghilzai, used with permission.

Photo Credit: Humaira Ghilzai, used with permission.