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Lebanese Potato Salad
Guiding Stars
Servings:
8 (137 g) as an appetizerPrep Time:
20 minutesCook Time:
60 minutes
Ingredients
Ditch the mayo and reach for fresh lemons the next time you make potato salad. Paired with mint (or your favorite herbs—tarragon or dill would be great alternatives), this variation on potato salad is light and refreshing.
2 lbs. russet potatoes
1/4 cup lemon juice
3 Tbsp. olive oil
1/2 tsp. salt
Pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint
Directions
1. Place potatoes in a large, heavy-bottomed pan and cover with water. Bring to a boil and cook until tender (20-25 minutes).
2. Drain and rinse with cold water. Let cool until comfortable to handle (15-20 minutes). Cut into bite-sized pieces.
3. Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add the potatoes and toss to coat.
4. Just before serving, add scallions and mint to the salad and toss gently.
Nutrition
| Nutritional Facts | |
| Servings | 8 (137 g) |
| Base Nutrients | |
| Calories | 140 kcal (7%) |
| Calories from Fat | 47 kcal (0%) |
| Total Fat | 5 g (8%) |
| Saturated Fat | 1 g (4%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 153 mg (6%) |
| Total Carbohydrates | 22 g (7%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 11 mg (12%) |
| Minerals | |
| Calcium | 26 mg (2%) |
| Iron | 2 mg (8%) |
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