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Lebanese Potato Salad
Ditch the mayo and reach for fresh lemons the next time you make potato salad. Paired with mint (or your favorite herbs—tarragon or dill would be great alternatives), this variation on potato salad is light and refreshing.
2 lbs. russet potatoes
1/4 cup lemon juice
3 Tbsp. olive oil
1/2 tsp. salt
Pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint
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Lebanese Potato Salad

Lebanese Potato Salad

Lebanese Potato Salad
Two Stars Guiding Stars
  • Servings:8 (137 g)
  • Prep Time:20 minutes
  • Cook Time:60 minutes
1. Place potatoes in a large, heavy-bottomed pan and cover with water. Bring to a boil and cook until tender (20-25 minutes).
2. Drain and rinse with cold water. Let cool until comfortable to handle (15-20 minutes). Cut into bite-sized pieces.
3. Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add the potatoes and toss to coat.
4. Just before serving, add scallions and mint to the salad and toss gently.