Lebanese Potato Salad

Rating: 4.38 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating--and dairy-free--potato salad makes the perfect summer potluck contribution.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2007

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Recipe Summary

total:
1 hr 15 mins
Servings:
8
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

  • 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

Serving Size: about 2/3 cup
Per Serving:
142 calories; protein 2.7g 5% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 1.1g; fat 5.4g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 192.3IU 4% DV; vitamin c 11.2mg 19% DV; folate 25.2mcg 6% DV; calcium 26.7mg 3% DV; iron 1.4mg 8% DV; magnesium 30mg 11% DV; potassium 515.5mg 14% DV; sodium 153.2mg 6% DV; thiamin 0.1mg 10% DV.
Exchanges:

1 1/2 starch, 1 fat

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
sarah
Rating: 5 stars
05/28/2019
I made this exactly as written and it was delicious. A very welcome alternative to mayo-based potato salads! Read More
Lora Davis
Rating: 5 stars
07/07/2018
I love this potato salad and have used the recipe several times. The leftovers are great browned in a skillet for breakfast. Read More
EatingWell User
Rating: 4 stars
05/29/2014
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. Read More
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EatingWell User
Rating: 4 stars
05/05/2013
Yum! I didn't use mint and substituted it with walnuts and hard boiled eggs. Absolutely delicious! Pros: Light healthy zesty Cons: None Read More
EatingWell User
Rating: 5 stars
08/28/2012
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 Read More
lynne
Rating: 4 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
Used red potatoes but followed the recipe otherwise. My husband and I really enjoyed it. Great alternative to mayo recipes. Read More
EatingWell User
Rating: 4 stars
10/30/2011
Made this last night but without the mint. It was excellent! Nice tangy flavor. Read More
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