← All recipes

Lebanese Potato Salad - 3 pts

Lebanese Potato Salad - 3 pts is a volume 10-11 nov 2007 recipe made with Russet Potatoes, Lemon Juice, Extra Virgin Olive Oil, Salt Freshly Ground Pepper, and Scallions. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1/4 cup
• 3 tbsp
• 1/2 tsp
• 4
• 1/4 cup

Method (preview)

1. 1

   Salted water. Bring to a boil and cook until tender, 25 to 30 minutes.

2. 2

   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.

3. 3

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

4. 4

   Just before serving, add scallions and mint to the salad and toss gently.

5. 5

   Ease of Preparation: Easy.

6. 6

   Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

7. 7

   Chupa Note: as usual, couldn't help embellishing.

8. 8

   Added a small jar of grilled eggplant in oil (drain oil), a handful of chopped black olives, 1/4 pound crumbled feta cheese, a handful of capers and a small jar of grilled red peppers (drain oil).

9. 9

   Contributed to the FareShare Gazette by Chupa; 22 November 2007. www.fareshare.net

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0 0