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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lebanese Potato Salad Recipe

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This recipe for Lebanese Potato Salad is from Alumbaugh Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds russet potatoes, (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint
Directions:
Directions:
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 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.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour 15 Minutes
Personal Notes:
Personal Notes:
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

 

 

 

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