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Lebanese Potato Salad

  • 20 m
  • 1 h 15 m
Carolyn Malcoun
“?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


  • 1 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.
  • 2 Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
  • 3 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.
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