Ensalada de papas al estilo libanes, en ingles

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

Cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste

Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  8 servings, about 2/3 cup each 

  

RECIPE 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

 

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.  Salad courtesy from www.cooking.com glossary - Scallions are also known as green onions and refer to a distinct variety of immature onions. The vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. Store in the refrigerator, wrapped for up to five days. They can be eaten raw or cooked in numerous dishes from soups to salads.