Middle Eastern Potato Salad

Ingredients:

• 1¼ pounds Idaho® red potatoes
• 1¼ pounds Yukon Gold Idaho® potatoes
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon dried marjoram
• ¼ cup finely diced red onions
• 2 to 3 tablespoons parsley, chopped
• 1½ tablespoons lemon juice
• kosher salt

Directions:

1. Wash and scrub potatoes. Chop them into ½-inch cubes.
2. Cover diced potatoes with water and add a few teaspoons of salt. Bring water to boil and continue cooking until just tender, about 3 to 4 more minutes.
3. Drain and run potatoes under cold water. Spread potatoes on a baking sheet to cool for 5 more minutes.
4. Add potatoes to a large bowl and toss with oil, cumin, coriander, paprika, marjoram, red onions, parsley, lemon juice and a small pinch of salt.
5. Serve immediately or cover in plastic wrap and refrigerate for 3 hours before serving.