Lebanese Potato Salad
Lebanese potato salad is delightfully light and refreshing. Creamy potato chunks tossed through herbs in a lemon and olive oil dressing.
Servings: 4 people
Calories: 181kcal
Equipment
Ingredients
- 1⅔ lb Potatoes
- ¼ cup Parsely chopped
- ¼ cup Spring Onions (scallion/green onions) finely chopped
- 1 tablespoon Dried mint (fresh is good too) finely chopped
- ¼ cup Olive oil extra virgin
- ¼ cup Lemon juice fresh
- 1 pinch Salt to taste
- 1 clove Garlic (optional) crushed
- 1 pinch Black pepper freshly cracked, to taste
- 1 Water for boiling potatoes
Instructions
- Place the washed potatoes in cold water in a large pot, then bring it to a soft boil over high heat. Then reduce to medium heat and boil until fork tender. Do not overcook the potatoes. Allow the potatoes to cool down and then cut them into even bite-sized chunks (with skin or off).1⅔ lb Potatoes, 1 Water
- In a large bowl, add the potato chunks, spring onion, parsley, mint, and garlic. In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt and black pepper.¼ cup Parsely, ¼ cup Spring Onions, 1 tablespoon Dried mint, ¼ cup Olive oil, ¼ cup Lemon juice, 1 pinch Salt, 1 clove Garlic, 1 pinch Black pepper
- Add the dressing to the potatoes and gently toss together. Adjust seasoning as needed. Serve warm or chilled.
Video
Notes
If you love potatoes, here's a list of recipes to inspire you.
Nutrition
Serving: 200g | Calories: 181kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 912mg | Fiber: 5g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 51mg | Calcium: 45mg | Iron: 2mg