Enjoy Lebanese 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.
Nutrition
Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fat
Stuffed Potato with Tomato Sauce - Potato Kibbeh Recipe - Coated Potato and Meat
Save and Share Lebanese Potato Salad Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
0 comments:
Post a Comment