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.

Lebanese Potato Salad

Lebanese Potato Salad

Krysta
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 55 minutes
Total Time 1 hour 20 minutes
Course Salad, Vegetarian
Servings 8
Calories 142 kcal

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

Instructions
 

  • 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.
  • 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

Notes

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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