Lebanese Potato Salad

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Dressed with a tangy lemon vinaigrette and fresh mint, this dairy-free potato salad is packed with invigorating flavor.

 Lebanese Potato Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 1/4 hours (including cooling time)

  • 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

Directions
  1. Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

  2. 8 servings, about 2/3 cup each

  3. 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.

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

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


Nutritional Facts

Servings
8
Per serving
Calories
142
Carbohydrates
22g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
515mg
Sodium
153mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 fat
Carbohydrate Servings
1 1/2
Vitamin C (20% daily value)
Potassium (15% dv)

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