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.
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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
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Middle Eastern Spicy Potato Salad Recipe (Batata Hara)
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Prep Time: 5 mins - Cook Time: 20 mins
- Total Time: 25 minutes
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Yield: 4 -
Cuisine: Middle Eastern
Print Recipe
Pin RecipeIngredients
- 6 medium-sized gold potatoes, peeled
- Water
- 3 tbsp Private Reserve extra virgin olive oil
- 2 garlic cloves, minced
- 2 tsp coriander seeds or a little more than 1 tsp ground coriander
- 1 tsp crushed red pepper flakes, more for later
- 2 tsp ground turmeric
- 1 lime, juice of
- 1 cup chopped fresh cilantro leaves
- 1 cup chopped fresh parsley leaves
- 1 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
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Anne Powell says
Really great change-up for potato salad. Spicy and delicious! Definitely will make it again.
★★★★★
Suzy Karadsheh says
Yay! Thanks for giving it a try, Anne!
Annette says
Can you make this the day before, please? I’m cooking a Middle Eastern themed lunch and it would be nice if I could cook this in advance. Thank you.
Suzy Karadsheh says
Hi Annette, apologies, I am not always able to respond to comments immediately so I hope it’s not too late. The answer is yes. You can absolutely make this a day or so in advance. Refrigerate in a tight-lid glass container and bring to room temperature. You can serve it at room temp or warm it up a bit.
Laney says
I made this today and loved it.
Suzy Karadsheh says
Awesome, Laney! Thanks for sharing!
Alan says
Tad spicy but super delicious. I will definitely be making these again.
★★★★★
Suzy Karadsheh says
Thank you, Alan! Yes, this is meant to be a spicy dish…but you can tailor that down a bit if you need to
Chris says
Made this tonight and it was absolutely delicious. My wife and I came across something similar at a local green market. This recipe was even better. I didn’t have coriander seeds bit did have ground coriander. I will have to find coriander seeds. I did add a medium sized onion, diced, to the recipe. And I used red skin potatoes, skin on, it’s what I had on hand. Keep up the great work.
★★★★★
Suzy Karadsheh says
That’s wonderful, Chris! I am so so glad you enjoyed it!
Muskymiris says
This came out to good.!! It was really easy to make.
Loved it. ❤
Suzy Karadsheh says
Wonderful! So glad you enjoyed it.
elise says
this looks and sounds absolutely delicious! love the colors.
★★★★★
Suzy Karadsheh says
Thank you, Elise! It’s one of those simple recipes that always gain everyone’s approval. Hope you give it a try.
Marina says
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!
★★★★★
Suzy Karadsheh says
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!
Marina says
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.
★★★★★
Betsy Amit says
Absolutely outstanding, and super easy to make. 5 stars. Thanks Suzy!
Suzy Karadsheh says
Yay, Betsy!!! Thanks so much for sharing!
Aditi says
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.
Suzy Karadsheh says
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.
Christy @ Feasting Not Fasting says
I just bought a huge amount of coriander seeds off Amazon and have been looking for ways to use them. This looks delicious!
Suzy Karadsheh says
Christy, great to see you here! Hope you enjoy this one…the coriander seeds really add texture and flavor to this potato dish.
Lori says
Looks amazing! My family, however, despises dill. Can I just leave it out, or substitute oregano? Thanks!
★★★★★
Suzy Karadsheh says
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
Muriel Robinson says
I can only eats sweet potatoes. Would this still work?
Suzy Karadsheh says
Yes, I believe it would work! Enjoy!
mila says
OMG I LOVE batata hara!!! I make it ALL THE TIME!! Tons of herbs and garlic?!? Um yes please 🙂