Lebanese Potato Salad
March 5, 2019
This Lebanese salad is super easy, light, full of fabulous fresh flavors, is gluten-free and vegan, and doesn’t contain any mayo or sour cream. Winner!
Lebanese Potato Salad
This Lebanese salad is super easy, light, full of fabulous fresh flavors, is gluten-free and vegan, and doesn't contain any mayo or sour cream. Winner!
Ingredients
- 4 medium russet potatoes, scrubbed (use red-skinned spuds for Body Ecology)
- 3 tablespoons extra-virgin olive oil, plus more to taste
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup finely chopped fresh mint
- 4 green onions, finely chopped (white and green parts)
Instructions
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To prepare the potatoes, place the whole scrubbed potatoes in a large saucepan, and cover with filtered water and 1/4 teaspoon salt. Bring the pot to a boil, and cook for about 25 minutes until the potatoes are fork tender. Drain the potatoes in a colander, rinse with cold water, and allow to cool. Cut the potatoes into 1/2 inch cube, and transfer to a large bowl.
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To make the dressing, whisk the olive oil, lemon juice, salt and pepper until combined well.
To assemble, pour the dressing over the potatoes, add the mint and green onions, and toss gently until evenly combined. Season with salt and pepper to taste.
Recipe Notes
Photo by Trent Lanz; styling by Alicia Buszczak
