Lebanese Potato Salad

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 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:

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; carbohydrates 21.9g; dietary fiber 1.9g; sugars 1.1g; fat 5.4g; saturated fat 0.8g; vitamin a iu 192.3IU; vitamin c 11.2mg; folate 25.2mcg; calcium 26.7mg; iron 1.4mg; magnesium 30mg; potassium 515.5mg; sodium 153.2mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1 fat
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