A quick mayonnaise-free potato salad recipe like they make in the Middle East! Packs lots of flavor from garlic, warm spices, fresh herbs, and lime juice. Vegan and gluten-free. Be sure to see the step-by-step photos below.
Batata harra literally means spicy potatoes–a fairly popular dish throughout the Eastern Mediterranean and the Middle East.
Just like we have here with American potato salad, there are literally dozens of variations of this Middle Eastern potato salad recipe. In some countries, it is very spicy with the addition of harrisa paste. And in others like Egypt, you’ll find the potato salad to be subtly spicy relying more on the garlic and turmeric, and fresh herbs like cilantro, dill, and parsley for the flavor.
Today’s potato salad recipe leans more toward the Egyptian version; no surprise to you.
I like to serve this as a warm side dish next to grilled chicken or even fish. But it’s also meant to be enjoyed at room temperature with a dollop of some Greek yogurt, or as an appetizer along with other mezze dishes.
Step-by-step tutorial with photos appears below this print-friendly recipe
PrintMiddle Eastern Spicy Potato Salad Recipe (Batata Hara)
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4
- Cuisine: Middle Eastern
Ingredients
- 6 medium-sized gold potatoes, peeled
- Water
- 3 tbsp olive oil
- 2 garlic cloves, chopped
- 2 tsp coriander seeds
- 1 tsp crushed red pepper flakes, more for later
- 2 tsp ground turmeric
- 1 lime, juice of
- 1 packed cup chopped fresh cilantro leaves
- 1 packed cup chopped fresh parsley leaves
- 1 packed cup chopped fresh dill
- Salt and pepper
Instructions
- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size pieces.
- Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
- Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
- Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.
Notes
Adapted from Mediterranean Cookbook.
Step-by-step tutorial for Middle Eastern Spicy Potato Salad:
Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size pieces.
Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and lemon juice.
Toss in the potatoes, and mix well to coat.
Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Season with salt and black pepper to your taste.
Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.
Other favorite sides or mezze dishes:
Turkish-style fried eggplant and green peppers
*Disclaimer: As an Amazon affiliate, I receive a very small credit when you make an Amazon online purchase within 24 hours of clicking a link here. Please know, I only highlight products that I believe are of good quality and priced competitively, or products that may not be easily available elsewhere. If you are looking for a product not mentioned here today, please consider browsingAmazon via this link. Thank you.
This came out to good.!! It was really easy to make.
Loved it. ❤
Wonderful! So glad you enjoyed it.
this looks and sounds absolutely delicious! love the colors.
★★★★★
Thank you, Elise! It’s one of those simple recipes that always gain everyone’s approval. Hope you give it a try.
I used this recipe for a potluck and it was a great success! Now I’m excited to make it again. I blogged about this recipe at nutritionistvcancer.com. I’m battling metastatic breast cancer and have done lots of research on the anti-cancer and anti-inflammatory benefits of turmeric. This salad was a great start for incorporating more turmeric into my diet. Thank you Suzy!
★★★★★
Marina, thank you for stopping in and for sharing. I am so touched that you found this recipe helpful to you, and that you enjoyed it! I loved browsing your blog, btw. All the best on your journey!
Thanks for checking out my blog Suzy! A lot of your recipes look mouthwatering and achievable even for a beginner cook like me. I’m eager to try them.
★★★★★
Absolutely outstanding, and super easy to make. 5 stars. Thanks Suzy!
Yay, Betsy!!! Thanks so much for sharing!
These potatoes are so much like what we make back home in India! Loved the addition of dill.. It’s a herb we don’t use at all in our kitchen.
Wow! that’s awesome Aditi…glad this reminded you of a dish from your home. We enjoy fresh dill a lot. Thanks so much for stopping in.
I just bought a huge amount of coriander seeds off Amazon and have been looking for ways to use them. This looks delicious!
Christy, great to see you here! Hope you enjoy this one…the coriander seeds really add texture and flavor to this potato dish.
Looks amazing! My family, however, despises dill. Can I just leave it out, or substitute oregano? Thanks!
★★★★★
Yes, Lori…you can certainly leave the dill out. I think parsley and cilantro should be fine…maybe be a bit more generous with those. If you find fresh mint, you can add some as well. Enjoy
I can only eats sweet potatoes. Would this still work?
Yes, I believe it would work! Enjoy!
OMG I LOVE batata hara!!! I make it ALL THE TIME!! Tons of herbs and garlic?!? Um yes please 🙂