lebanese potato salad
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.
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6-8 servings
Ingredients
- 2 pounds russet potatoes, about 4 medium potatoes
- 1/4 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- - freshly ground pepper, to taste
- 4 - scallions, thinly sliced
- 1/4 cup chopped fresh mint
How To Make lebanese potato salad
-
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.
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Discover More
Category:
Potatoes
Category:
Potato Salads
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Culture:
Middle Eastern
Ingredient:
Potatoes
Method:
Stove Top
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