Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30177/

Lebanese Potato Salad

EatingWell

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating--and dairy free--potato salad makes the perfect summer potluck contribution.

Yield: 8 servings, about 2/3 cup each

Preparation Time: 1 1/4 hours (including cooling time)

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

Nutrition Facts

Yield: 8 servings, about 2/3 cup each

Approximate Nutrient Content per serving:

Calories: 143
Calories From Fat: 45
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 153mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Protein: 3g

Vitamin C (20% daily value), Potassium (15% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

Just before serving, add scallions and mint to the salad and toss gently.

Be the first to comment on this recipe!

Add a Comment Login

Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30177/

PWS 20