Lebanese Potato Salad
Recipe from eating well.
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- 2 lb
- russet potatoes, about 4 medium potatoes
- 1/4 c
- lemon juice
- 3 Tbsp
- extra virgin olive oil
- 1/2 tsp
- freshly ground pepper, to taste
- scallions, thinly sliced
- 1/4 c
- chopped fresh mint
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.