Ingredients
-
2
-
1/4
-
3
-
1/2
-
-
4
-
1/4
-
-
-
-
-
-
-
-
Directions
Lebanese Potato Salad, Dressed with a tangy lemon vinaigrette and fresh mint, this invigoratingand dairy-freepotato salad makes the perfect summer potluck contribution From EatingWell magazine, May/June 2007 Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving) Posted for ZWT6 , We loved this potato salad It was cool, literally, because of the mint Made for ZWT 6
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Steps
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1
Done
|
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. |
|
2
Done
|
Drain Potatoes 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
Done
|
Whisk Lemon Juice, Oil, Salt and Pepper in a Large Bowl. Add the Potatoes and Toss to Coat. |
|
4
Done
|
Just Before Serving, Add Scallions and Mint to the Salad and Toss Gently. |
|
5
Done
|
Make Ahead Tip: Prepare Through Step 2; Cover and Refrigerate For Up to 2 Days. Add Additional Lemon Juice and/or Salt to Taste. |
