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. Source: EatingWell Magazine, May/June 2007
Ingredients
Directions
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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.
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Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
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Just before serving, add scallions and mint to the salad and toss gently
Tips
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Nutrition Facts
1 1/2 starch, 1 fat