Recipe of the Day:
Lebanese Potatoe Salad
Submitted by: thegoodwife
2 lbs russet potatoes (about 3 medium) peel potatoes & boil whole
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 4 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, 25 to 30 minutes.
Drain potatoes and rinse with cold water. Transfer to a cutting board.
Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl.
Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste