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Oriantal potato salad


  • 1 kg of potato
  • 4 garlic cloves
  • 1 red onion
  • 5 eggs are required for this potato salad recipe, I’ve included a section detailing how best to boil eggs below.
  • Black olives sliced up and pitted.
  • 1 tsp ground cumin
  • fresh perslay chopped up fine
  • 1 teaspoon curry powder
  • 1 bunch of fresh coriander
  • 1 lemon
  • olive oil
  • salt
  • pepper


  • Peel the potatoes and cut them up in small cubes. Boil them for about 20 minutes or until they are tender when you stick a fork in them.
  • Peel the cloves of garlic and then roughly chop them. Peel and dice the onion.
  • Rinse the cilantro and chop it finely.
  • Cut the lemon in 2. Squeeze it in a glass to collect its juice.
  • Put up a pot of water to boil. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Bring the water to a boil over medium heat and let eggs cook for 9 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
  • Pour 4 tbsp over these potato pieces. olive oil, onion, lemon juice, curry, cumin, and chopped cilantro.
  • Mix all the ingredients together gently and garnish with parsley.


you can add tuna it will be wonderfully delicious