Best Lebanese Potato Salad Recipes
LEBANESE POTATO SALAD
No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3
Provided by luvinlif2k
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together all ingredients.
- Chill for several hours before serving.
Nutrition Facts : Calories 275.1, Fat 9.3, SaturatedFat 1.3, Sodium 406.1, Carbohydrate 44.6, Fiber 5.7, Sugar 2.3, Protein 5.2
LEBANESE POTATO SALAD
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-and dairy-free-potato salad makes the perfect summer potluck contribution. From EatingWell magazine, May/June 2007. Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving). Posted for ZWT6.
Provided by kitty.rock
Categories Potato
Time 50m
Yield 8 - 2/3 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- 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 potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
- 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.
- 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 : Calories 137.7, Fat 5.2, SaturatedFat 0.7, Sodium 154.4, Carbohydrate 21.3, Fiber 2.9, Sugar 1.2, Protein 2.5
LEBANESE POTATO SALAD
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-- and dairy free potato salad makes the perfect end of summer potluck contribution. Recipe from eating well.
Provided by Pat Duran
Categories Side Casseroles
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes in 1/2 inch pieces. 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. Additional lemon juice and salt may be added to taste.
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