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Lebanese Potato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  8 servings, about 2/3 cup each
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
RECIPE INGREDIENTS
2 pounds  russet potatoes (about 3 medium)
1/4 cup  lemon juice
3 tablespoons  extra-virgin olive oil
1/2 teaspoon  salt
Freshly ground pepper to taste
4   scallions, thinly sliced
1/4 cup  chopped fresh mint
Lebanese Potato Salad Recipe at Cooking.com
DIRECTIONS
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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, about 2/3 cup each
Calories: 143
Fat, Saturated: 1g
Fiber: 2g
Carbohydrates, Total: 22g
Sodium: 153mg
% Cal. from Fat: 31%
Fat. Total: 5g
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Nancy Reviewed: 02/03/2011
World's Best Potato Salad
My husband and I LOVE this potato salad! It's so refreshing and healthy. Easy to make, good for you and delicious - what more can you ask for?
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