Lebanese Potato Salad
photo by threeovens
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
8 - 2/3 cup servings
- Serves:
- 8
ingredients
- 2 lbs russet potatoes (about 3 medium)
- 1⁄4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 4 scallions, thinly sliced
- 1⁄4 cup chopped of fresh mint
directions
- 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 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.
- 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.
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida