Prep 15 mins
Cook 2 hrs 30 mins
No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3
- 4 large potatoes, cooked, peeled and cubed
- 1⁄2 cup fresh parsley, snipped (or chopped)
- 1⁄4 cup green onion, finely chopped
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon salt
- 1 dash garlic powder or 1 garlic clove, minced
- 1 dash pepper
- Toss together all ingredients.
- Chill for several hours before serving.
As a caterer I've never prepared Lebanese cuisine. However, I recently had occasion to cater a Mother's Day luncheon and was asked to prepare a Lebanese Potato Salad. Needless to say, it was a huge hit. I was told it was exactly the way "Mom used to make"....The exception to the huge recipe was I added only two cups of the lemon juice instead of the three; reason being that was all the lemons I had on hand. Don't ever use bottled lemon juice for this. Makes a big difference.
My husband absolutely loved this. I wasn't as impressed. I suspect it'll be a big hit with anyone who likes foods that are bit tangy / tart (like him).
This is a very nice light potato salad, that went together very easily. I don't care for eggs or pickle in my PS so this was perfect for me. Reviewed for ZWT3