potato salad from isgouhi's mom

What defines potato salad? Contains potatoes? Served like a salad? Can be cold or warm? I guess this one fits the description. The dr bob first impression was: tabouleh, lose the tomatoes, substitute potatoes for bulgur. But of course the real story is a bit more complicated.

Isgouhi remembers her mom making this when she was a kid in Aleppo, Syria. Origin unknown. Not much to report here.


2 lbs potatoes
a bunch of green onions
1/2 cup chopped parsley
1/2 t cumin
1/2 t allspice
1/4 t black pepper
1/2 t Middle Eastern red pepper
3 cloves garlic, pressed
1 lemon, juice of
2 T olive oil
1/2 t mint (fresh better)


  1. Pressure cook the potatoes whole with skins. Should be firm, not mushy.
  2. Cool and peel them. Cut into 1/2 inch chunks.
  3. Add the chopped green onions and parsley.
  4. Mix together in another bowl the remaining ingredients, then mix all together.
  5. Taste and adjust the lemon and spices. This part is hard to duplicate, since only Isgouhi knows what it should taste like.


  1. Once we repeat this ourselves, maybe we can add some useful comments. Note that the T and t measurements are Isgouhi's version: flat tableware usually heaped full to count as one unit.
  2. Aleppo had a reputation as a center of good Middle eastern cuisine [Arab cuisine, Syrian cuisine, Aleppo, Turkish cuisine], when I first wrote this. After Syria blew apart starting in 2012, Aleppo was road kill on the highway of global power play. So sad.
  3. Illustrations available.
ptsld.htm: 14-dec-2020 [what, ME cook? © 1984 dr bob enterprises]