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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #salads #side-dishes #potatoes #vegetables #asian #middle-eastern #easy #lebanese #dietary #3-steps-or-less #4-hours-or-less
You'll also love
