04-06-2008, 10:17 AM
Another Middle Eastern delight!
This potato salad is tasty and refreshing. It has no mayonnaise and will sit 'lighter' in your belly! Another excellent alternative for the hot summer months.
Warning: This is for a large batch! I don't know how to cook in small batches!
It is preferred not to use Idaho potatoes in this recipe because they cook up too 'fluffy'.
I like red skins for this and any white potato will do.
Also, peeling the skin is optional. I like to peel a strip off long ways, and then short way around each potato leaving some skin on them.
Lebanese Potato Salad
calories: 168 per cup (8oz)
12 servings (about)
Ingredients:
1- 5 pound bag of red potatoes or small white potatoes
1- fistful of chopped fresh Italian (broad-leaf) parsley
1 half fistful of chopped fresh mint
3- large sweet onions - uncooked (add or subtract onion to your liking)
1 cup or more lemon juice (fresh or any lemon juice will do. Keep extra handy for 'freshening up' as the 'taters soak up the juice when stored.)
Extra virgin olive oil
Salt and white pepper to taste
Boil potatoes until soft but not mushy.
Let them cool completely. You can cheat by soaking them in ice water when done.
Cut the potatoes into about 1/4 - 1/3 inch wedge slices
Cut the onion in half, slice into 1/4 inch strips and cut those in half.
Add the parsley. Add or subtract parsley to your personal taste.
Drizzle enough olive oil to cover the potatoes and onions and parsley.
Mix that all up to coat and then add the lemon juice, salt and pepper.
Mix it all again, and refrigerate until cold throughout.
Enjoy!
[attachment=221]
This potato salad is tasty and refreshing. It has no mayonnaise and will sit 'lighter' in your belly! Another excellent alternative for the hot summer months.
Warning: This is for a large batch! I don't know how to cook in small batches!
It is preferred not to use Idaho potatoes in this recipe because they cook up too 'fluffy'.
I like red skins for this and any white potato will do.
Also, peeling the skin is optional. I like to peel a strip off long ways, and then short way around each potato leaving some skin on them.
Lebanese Potato Salad
calories: 168 per cup (8oz)
12 servings (about)
Ingredients:
1- 5 pound bag of red potatoes or small white potatoes
1- fistful of chopped fresh Italian (broad-leaf) parsley
1 half fistful of chopped fresh mint
3- large sweet onions - uncooked (add or subtract onion to your liking)
1 cup or more lemon juice (fresh or any lemon juice will do. Keep extra handy for 'freshening up' as the 'taters soak up the juice when stored.)
Extra virgin olive oil
Salt and white pepper to taste
Boil potatoes until soft but not mushy.
Let them cool completely. You can cheat by soaking them in ice water when done.
Cut the potatoes into about 1/4 - 1/3 inch wedge slices
Cut the onion in half, slice into 1/4 inch strips and cut those in half.
Add the parsley. Add or subtract parsley to your personal taste.
Drizzle enough olive oil to cover the potatoes and onions and parsley.
Mix that all up to coat and then add the lemon juice, salt and pepper.
Mix it all again, and refrigerate until cold throughout.
Enjoy!
[attachment=221]