Lebanese Potato Salad

READY IN: 50mins
Recipe by FloridaNative

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.

Top Review by threeovens

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

Ingredients Nutrition

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.
  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. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
  4. Just before serving, add scallions and mint to the salad and toss gently.
  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.

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