Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigoratinga "and dairy-freea "potato salad makes the perfect summer potluck contribution.
Servings: 8 servings, about 2/3 cup eachTotal Time: 1 1/4 hours (including cooling time)
Ease of Preparation: Easy
Cuisine: Middle Eastern
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight
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 each scallions , thinly sliced
1/4 cup chopped fresh mint
Steps:
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: (Per serving)
Calories - 143
Carbohydrates - 22
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 3
Cholesterol - 0
Dietary Fiber - 2
Potassium - 516
Sodium - 153
Nutrition Bonus - Vitamin C (20% daily value), Potassium (15% dv).
Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Related Links:• New Potato & Pea Salad
• EatingWell Advanced Recipe Search
EatingWell
This news arrived on: 06/12/2007
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Posted Comments:
Lebanese Potato Salad
Thanks for this most unusual recipe. I needed relief from mayo. I needed a change. It was certainly that. However, I had to make an adjustment for my tastebuds. If you like super-tangy and a bit salty, this vinagrette would be your ticket. It was too much for me, so I added just a touch of date sugar to tone it down just a bit. Worked. Family (even the kids) loved it. Thanks again for the mayo relief. Best regards, Lisa Mc
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