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Lebanese Potato Salad
1 h 15 m
“?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.”
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
1Place 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.
2Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3Just 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.