Lebanese Potato Salad

Pat Duran

By
@kitchenChatter

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-- and dairy free potato salad makes the perfect end of summer potluck contribution.
Recipe from eating well.

Rating:
★★★★★ 4 votes
Comments:
Serves:
6-8 servings
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

2 lb
russet potatoes, about 4 medium potatoes
1/4 c
lemon juice
3 Tbsp
extra virgin olive oil
1/2 tsp
salt
freshly ground pepper, to taste
4
scallions, thinly sliced
1/4 c
chopped fresh mint

Step-By-Step

1Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes in 1/2 inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Additional lemon juice and salt may be added to taste.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Middle Eastern