Our favorite Afghani restaurant has closed, and I'm obsessed with recreating their potato salad since it's so good!
This recipe is oh so good on a hot day....and pretty close to what they serve. I'll update this page as I play with the recipe.
Afghani Potato Salad
Blend together:
4 ounces fresh Cilantro Leaves (not dried)
1 Jalapeno pepper, inclluding seeds
3/4 tabllespoon Sugar
2 cloves Garlic
1/2 teaspoon Salt
1/2 cup Distilled White Vinegar
In a bowl, combine:
3/4 lbs. Russet Potatoes, boiled, skins removed, and cut into bite-size pieces
1.5 cans Chickpeas (15oz cans), drained and rinsed
Cilantro dressing
Once combined, refrigerate for two or more hours to let flavors meld together....and emjoy!
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