Lebanese Potato Salad
NUTRITION
Makes 8 servings. Per Serving:
142
Calories
5.4g
Fat
21.9g
Carbs
2.7g
Protein
INGREDIENTS
– 2 pounds russet potatoes, (about 3 medium)
– ¼ cup lemon juice
– 3 tablespoons extra-virgin olive oil
– ½ teaspoon salt
– 4 scallions, thinly sliced
– ¼ cup chopped fresh mint
– Freshly ground pepper, to taste
– ¼ cup lemon juice
– 3 tablespoons extra-virgin olive oil
– ½ teaspoon salt
– 4 scallions, thinly sliced
– ¼ cup chopped fresh mint
– Freshly ground pepper, to taste
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. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently
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