Lebanese Potato Salad Recipe
This Lebanese Potato Salad is a refreshing blend of tender potatoes, zesty lemon, and fresh mint, bringing bright, satisfying flavors to any meal.
Servings: 4 servings
Calories: 131kcal
Ingredients
- 1 pound russet potatoes quartered
- 1/8 cup freshly squeezed lemon juice
- 1 clove garlic pressed
- 4 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 scallions thinly sliced
- 1/8 cup chopped fresh mint
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Boil potatoes for 15-20 minutes, or until fork-tender. Drain and set aside to cool for 20 minutes.
- Once cooled, cut the potatoes into bite-sized pieces and place them in a serving bowl.
- In a small bowl, whisk together the lemon juice, garlic, olive oil, salt, and pepper. Pour over the potatoes.
- Fold in the scallions and fresh mint. Serve at room temperature.
Notes
To store Lebanese Potato Salad, place it in an airtight container and refrigerate for up to 3 days. It’s best enjoyed cold or at room temperature.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 153mg | Potassium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg
