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Lebanese Potato Salad
Lebanese Potato Salad
8 Reviews
From: EatingWell Magazine, May/June 2007
?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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 ½-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.
- Serving size: about ⅔ cup
- Per serving: 142 calories; 5 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 3 g protein; 25 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 192 IU vitamin A; 11 mg vitamin C; 27 mg calcium; 1 mg iron; 153 mg sodium; 515 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 1 fat
Reviews 8
May 28, 2019
By: sarah
I made this exactly as written and it was delicious. A very welcome alternative to mayo-based potato salads!
July 07, 2018
By: Lora Davis
I love this potato salad and have used the recipe several times. The leftovers are great browned in a skillet for breakfast.
May 29, 2014
By: EatingWell User
I will be making this again
I don't like mayo, so this is a great alternative. Next time I will add some diced celery or cucumber for a little crunch.
May 05, 2013
By: EatingWell User
Yum!
I didn't use mint and substituted it with walnuts and hard boiled eggs. Absolutely delicious!
Pros: Light, healthy, zesty
Cons: None
August 28, 2012
By: EatingWell User
Light and refreshing potato salad!
You cannot go wrong with this..so much lighter and tastier than tradiional potato salad! Delicious!!!
Pros: Easy and light
July 02, 2010
By: EatingWell User
Made this last night, but without the mint. It was excellent! Nice tangy flavor.
June 23, 2010
By: EatingWell User
Used red potatoes, but followed the recipe otherwise. My husband and I really enjoyed it. Great alternative to mayo recipes.
May 25, 2010
By: lynne
I used new baby white potatoes, quartered, and I added 1 crushed garlic clove and 1/8 tsp. sugar to the dressing; and 1/2 cup chopped red bell pepper to the potato mixture just before serving - just to give a bit more crunch. Fabulous! Everyone raved about it.
