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lebanese potato salad

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-- and dairy free potato salad makes the perfect end of summer potluck contribution. Recipe from eating well.

(4 ratings)
yield 6 -8 servings
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For lebanese potato salad

  • 2 lb
    russet potatoes, about 4 medium potatoes
  • 1/4 c
    lemon juice
  • 3 Tbsp
    extra virgin olive oil
  • 1/2 tsp
    salt
  • freshly ground pepper, to taste
  • 4
    scallions, thinly sliced
  • 1/4 c
    chopped fresh mint

How To Make lebanese potato salad

  • 1
    Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes in 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. Additional lemon juice and salt may be added to taste.
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