Lebanese Potato Salad

“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.”
READY IN:
50mins
SERVES:
8
YIELD:
8 - 2/3 cup servings
UNITS:
US

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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