Lebanese Potato Salad

Category: Salad

Cuisine: Middle Eastern

☆☆☆☆☆

1 review

Ready in 45 minutes

by mollu

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

4 scallions, thinly sliced

1/4 cup chopped fresh mint

Directions

1. 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.

Reviews

☆☆☆☆☆

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 for a serving of about 2/3 cup [I posted this recipe.]

mollu

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