Lebanese Potato Salad
"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"
- Ready In:
- 2hrs 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
directions
- Toss together all ingredients.
- Chill for several hours before serving.
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Reviews
-
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
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
