Lebanese potato salad with lemon and mint
Delight in the refreshing flavors of Lebanese potato salad with zesty lemon and aromatic mint. A culinary experience like no other!
Ingredients:
- 1360g Russet potatoes, peeled and cut in 1/2-inch dice
- 2 teaspoons Kosher salt
- juice of 3 large lemons
- 1/4 cup extra-virgin olive oil
- 5 scallions, finely sliced, both white and green parts
- 1/4 cup fresh mint, cut in chiffonade or finely chopped
Instructions:
- Place the potatoes in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Check the potatoes by piercing them with a paring knife every minute until they are slightly resistant. They should be ready when the knife goes through easily with a little resistance. Taste a sample to check for an al dente texture. Russet potatoes usually cook in approximately 13 minutes. Ensure the potatoes are not overcooked to prevent them from turning mushy when mixed with the dressing.
- Once cooked, drain the potatoes and transfer them to a medium bowl. Season the warm potatoes with salt, lemon juice, and olive oil, mixing gently. Taste and adjust the seasoning. When the potatoes have cooled down to almost room temperature, add the scallions and mint, combining them gently.
- This potato salad can be enjoyed warm or the next day (cover and refrigerate overnight. Bring it back to room temperature and mix in some more fresh mint, stirring gently once again).
Summary:
- Calories: 1675 kcal
- Fat: 56 g
- Protein: 35 g
- Carbs: 283 g
- Potassium: 6407 mg
- Magnesium: 367 mg