In a large bowl, whisk together the parsley, onion, 3 tablespoons of garlic oil, lemon, cumin, chili powder, 1 clove of garlic confit and salt. While the potatoes are still warm, cut them lengthwise or slice into coins. Transfer the potatoes and lentils to the bowl with the dressing, and gently fold until thoroughly coated.
May 09, 2021 at 09:00PM
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Egyptian potato salad gets a modern twist from black lentils, buttery fingerlings and garlicky labneh - The Washington Post
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salad
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