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    You are in: Home / Recipes / Lebanese Potato Salad Recipe
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    Lebanese Potato Salad

    Lebanese Potato Salad. Photo by threeovens

    1/1 Photo of Lebanese Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    FloridaNative's Note:

    Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution. From EatingWell magazine, May/June 2007. Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving). Posted for ZWT6.

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    Ingredients:

    Serves: 8

    Yield:

    - 2/3 c ...

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
    3. 3
      Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
    4. 4
      Just before serving, add scallions and mint to the salad and toss gently.
    5. 5
      Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

    Ratings & Reviews:

    • on June 15, 2010

      55

      We loved this potato salad. It was cool, literally, because of the mint. Made for ZWT 6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2010

      45

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    Nutritional Facts for Lebanese Potato Salad

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.7
     
    Calories from Fat 46
    33%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 154.3 mg
    6%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.2 g
    4%
    Protein 2.5 g
    5%

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