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Jun. 15th, 2012 05:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffNear Potlatch Idaho
Lebanese Potato Salad
Ingredients:
•2 pounds russet potatoes, (about 3 medium)
•1/4 cup lemon juice
•3 tablespoons extra-virgin olive oil
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•4 scallions, thinly sliced
•1/4 cup chopped fresh mint
Preparation:
1.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 and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2.Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3.Just before serving, add scallions and mint to the salad and toss gently.
Lebanese Potato Salad
Ingredients:
•2 pounds russet potatoes, (about 3 medium)
•1/4 cup lemon juice
•3 tablespoons extra-virgin olive oil
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•4 scallions, thinly sliced
•1/4 cup chopped fresh mint
Preparation:
1.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 and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2.Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3.Just before serving, add scallions and mint to the salad and toss gently.
