Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Lebanese Potato Salad

Recipe from: FoodistClaire
Servings: 8

2 pounds russet potatoes
¼ cup lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
pepper to taste
4 scallions, thinly sliced
¼ cup chopped fresh mint

Place potatoes in a large saucepan or dutch oven and cover 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 ½ 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.

Search for Recipes, Search using Google, or Return to Cookbook Index