Lebanese Potato Salad Recipe 

Served with a tangy lemon vinaigrette and chopped fresh mint, this invigorating potato salad-without a drop of dairy in it-is the perfect take-along for any summer party.

Ingredient

– 2 pounds russet potatoes, (about 3 medium) – ¼ cup lemon juice – 3 tablespoons extra-virgin olive oil

– ½ teaspoon salt – 4 scallions, thinly sliced – ¼ cup chopped fresh mint – Freshly ground pepper, to taste

Direction

Place the potatoes in a large Dutch oven or saucepan and add enough cold water to cover them. Lightly salt the water.  

Bring to a boil, then continue to cook until the vegetables are tender, 25 to 30 minutes more. Drain and rinse with cold ice water. Transfer the vegetables to a cutting board. 

Let stand 20 minutes, until the temperature cools a bit. Once the potatoes have cooled, cut them into half-inch pieces. 

In a large bowl, whisk together lemon juice, oil, salt, and pepper. Add potatoes, and toss to coat.  

Add scallions and mint to the salad just before serving and briefly stir. 

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