Lebanese Potato Salad

(From EatingWell, May/June 2007)

8 Servings


2 lbs. Russet potatoes (about 3 medium)
1/4 C lemon juice
3 Tbsp. extra-virgin olive oil
1/2 tsp. salt
Freshly ground pepper, to taste
4 scallions, sliced thin
1/4 C fresh mint, chopped


1. Cover potatoes with lightly salted water in a large saucepan or Dutch oven. Boil 25-30 minutes, until tender. Drain, then rinse with cold water. Let cool on cutting board for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt & pepper in a large bowl. Add potatoes & toss to coat.

3. Before serving, add scallions & mint, and toss gently.

One Reply to “Lebanese Potato Salad”

  1. Pingback: Sandwiches, Potato Salad & Sliders | Tramplingrose

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