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Lebanese Potato Salad

May/June 2007

Your rating: None Average: 4.1 (82 votes)

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



READER'S COMMENT:
"Made this last night, but without the mint. It was excellent! Nice tangy flavor. "
Lebanese Potato Salad

Makes: 8 servings, about 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 2 pounds russet potatoes, (about 3 medium)
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh mint

Preparation

  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 1/2-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.

Tips & Notes

  • 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

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 fat


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