Lebanese Potato salad

April 10, 2009  • 

 

I love potatoes. I also love the fact that the Lebanese way of eating them is considered so healthy! Unlike the French who dress their potatoes with cream and butter, we simply squeeze  fresh lemon juice  and pour a little extra-virgin olive oil on ours. So delicious! I remember mashing them and then stuffing them in a pita for a quick luncheon sandwich. So easy, so wonderful!

INGREDIENTS: This quantity will feed up to 6 people


1 1/2 lbs of organic baby Yukon Gold potatoes

1 large lemon, squeezed

1/3  cup of extra-virgin olive oil

Dash of sea salt, dash of white pepper, dash of paprika (optional)

1/2 cup of Italian parsley washed, dried and chopped fine

METHOD:

  • Scrub the potatoes and place them in a pot with 1 cup of water. Boil them gently with the lid open just a crack until the water has evaporated and the potatoes are cooked.
  • Drop them in a serving bowl and add the parsley, lemon juice , spices and extra-virgin olive oil. Toss gently. Sahteyn!

Comments

2 Comments  •  Comments Feed

  1. chaiselongue says:

    Yes, this is definitely the best way to serve potato salad – especially with new potatoes fresh from the garden!

  2. Ani says:

    Also similar to how my mom made this.

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