Lemon Potato Salad (Lebanese)

More sharing options

Share on Twitter

4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 90.8

Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 72.2 mg
Total Carbs: 17.7 g
Dietary Fiber: 2.3 g
Protein: 2.1 g

View full nutritional breakdown of Lemon Potato Salad (Lebanese) calories by ingredient

Introduction

This is a refreshing twist on an old classic. The tangy lemon is perfectly offset with the sharp garlic and herbal parsley flavors! You can also mash this and serve hot for a neat take on mashed potatoes! This is a refreshing twist on an old classic. The tangy lemon is perfectly offset with the sharp garlic and herbal parsley flavors! You can also mash this and serve hot for a neat take on mashed potatoes!

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 9

Ingredients

4 medium potatos(1.5 lbs) Diced- not peeled

2.5 cups water(salt to taste).25 cups finely chopped parsley

2 generous Tbls finely chopped green onion

1 large plum tomato- minced( at least half a cup)

4 cloves of garlic- crushed and ground into paste

(*use a mortar and pestle to grind- you should have 1 generous teas when done.)

4 Tbls fresh lemon juice( don't use bottled for this one!)

.25 teas salt, .25 teas pepper

1 Tbls olive oil

Directions

Wash potatos well and dice into 1/2 inch cubes. Place in pot. Cover with 2.5 cups water(salt to taste if you like) Cook uncovered till tender(about 10 minutes)

Meanwhile- grind garlic- squeeze lemon juice over garlic to get to loosen from sides of mortar. Mince the parsley, green onions, and tomato( measurements are for MINCED parsley and onion not un chopped) Add to lemon garlic mix and add salt and oil. WHen potatos are tender drain water and pour into garlic tomato mixture. Add pepper to taste( I used 1/4 teas) Stir until well mixed and chill throughly.

Makes 9 one-third of a cup servings or 6 half cup!

Number of Servings: 9

Recipe submitted by SparkPeople user BIGOLEDIVA.