Its picnic weather here in Boulder - warm, casual days that beg to be enjoyed outside. This non-dairy potato salad dressed with a tangy lemon vinaigrette and fresh mint adds pizazz to outdoor meals. Delicious with with grilled foods, its a simple recipe that your friends will beg you to share.
Lebanese Potato Salad (serves 8, about 2/3 cup each)
2 pounds russet potatoes, scrubbed and unpeeled (about 3 medium)
1/4 cup fresh lemon juice
3 Tbsp extra virgin olive oil
1/2 tsp salt
Freshly ground pepper to taste
2 whole scallions, thinly sliced
1/4 cup chopped fresh mint
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 25 minutes. Drain and rinse under cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2 inch pieces.
Whisk lemon juice, olive oil, slat and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving add scallions and mint to to the salad and toss gently.
Tip: Salad can be made up to two days ahead and refrigerated, leaving the onions and mint out until serving. Add additional lemon juice and salt to taste.
Serve alongside grilled chicken and fresh strawberries for a light yet lively meal.
Recipe from EatingWell.com.
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