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Lebanese Potato Salad I

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Description Edit

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.

ChupaNote: as usual, couldn't help embellishing. Added a small jar of grilled eggplant in oil (drain oil), a handful of chopped black olives, ¼ pound crumbled feta cheese, a handful of capers, and a small jar of grilled red peppers (drain oil). Of course, with all that... needed more mint and a tablespoon of red pepper flakes!!!

  • Contributed by Healthy Recipes For Diabetic Friends Y-Group
  • Source: Eating Well, May/June 2007
  • Formatted by Chupa Babi in MC: 05.21.07
  • Active time: 20 minutes | Total time: 1¼ hours (including cooling time)
  • Makes 8 servings, about ⅔ cup each

Ingredients Edit

Directions Edit

  1. Place potatoes in a large saucepan or dutch oven and cover with lightly salted water.
  2. Bring to a boil and cook until tender, 25 to 30 minutes.
  3. Drain and rinse with cold water.
  4. Transfer to a cutting board.
  5. Let cool for 20 minutes.
  6. Cut the cooled potatoes into ½-inch pieces.
  7. Whisk lemon juice, oil, salt and pepper in a large bowl.
  8. Add the potatoes and toss to coat.
  9. Just before serving, add scallions and mint to the salad and toss gently.
  10. Make ahead tip: prepare through step 7; cover and refrigerate for up to 2 days.
  11. Add additional lemon juice and/or salt to taste.

Nutritional information Edit

Per ⅔ cup serving:

  • 143 calories | 5 g fat (1 g sat, 4 g mono) | 0 mg cholesterol | 22 g carbohydrate | 3 g protein | 2 g fiber | 153 mg sodium | 516 mg potassium
  • Nutrition bonus: Vitamin C (20% daily value) | Potassium (15% dv)
  • Carbohydrate Servings: 1½
  • Exchanges: 1½ starch | 1 fat

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