Try this Lebanese Potato Salad recipe, or contribute your own.
Suggest a better description1. 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.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. 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.
Per serving: 143 calories, 5 g fat, 2g fiber 3 points for a serving of about 2/3 cup
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 185 | ||
Calories from Fat: 183 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 37.1mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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