Lebanese Potato Salad

EatingWell


What's This?
Serving size 8
Total Time

Ingredients

2 lb russet potato (about 3 medium)¼ cup lemon juice3 Tbsp extra virgin olive oil½ tsp salt freshly ground pepper to taste4 scallion, thinly sliced¼ cup chopped fresh mint

Directions

1. 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.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 143 7%
  • Calories from fat 45 5%
  • Total Fat 5gm
  • Saturated Fat 1gm 2%
  • Monounsaturated Fat 4gm 6%
  • Sodium 153mg
  • Total Carbohydrates 22gm 8%
  • Fiber 2gm
  • Protein 3gm
  • Cholesterol 0mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Low Calorie, Low Cholesterol, Potato, Middle Eastern, Easy, Entertaining, Spring

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