Lebanese Potato Salad

Recipe by kitty.rock
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement