Lebanese Potato Salad
From BMikel 13 years agoIngredients
- 2 pounds russet potatoes (about 3 medium) shopping list
- 1/4 cup lemon juice shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1/2 teaspoon salt shopping list
- Freshly ground pepper to taste shopping list
- 4 scallions, thinly sliced shopping list
- 1/4 cup chopped fresh mint shopping list
How to make it
- 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.
- 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.
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