Lebanese Potato Salad Recipe - How to Make Lebanese Potato Salad
EnjoyLebanese salad recipes and learn how to make wonderful Potato Salad.
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating
and dairy-free potato salad makes the perfect summer potluck
contribution.
8 servings, about 2/3 cup each
Active Time: 20 minutes
Total Time: 1 1/4 hours (including cooling time)
Ingredients
2 pounds russet potatoes, (about 3 medium)
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
Preparation
Place potatoes in a large saucepan or Dutch oven and cover with
lightly salted water. Bring to a boil and cook until tender, 25 to 30
minutes. Drain and rinse with cold water. Transfer to a cutting board.
Let cool for 20 minutes. Cut the cooled potatoes into 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.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.