Lebanese Potato Salad

WHITE KITCHEN RED WINE

Light, bright, and perfect for any picnic or cookout, my naturally vegan Lebanese Potato Salad is easily one of my favorite summer sides. Made without any mayonnaise, the dressing is bursting with the flavors of fresh herbs, lemon, and garlic. Best of all, it takes just about 15 minutes of active prep time to put together, meaning it’s easy enough for even a last-minute get-together.

-WHITE KITCHEN RED WINE

Red Potatoes Olive Oil Lemon JuiceCilantroParsleyGarlicGreen Onions

You'll Need...

Step 1: Cook the potatoes until they’re fork tender. Cook in salted water until tender, about 25 minutes Step 2: Mash the garlic and salt into a paste using either a mortar & pestle or the bottom of a heavy cup. Step 3: Cube and season the potatoes. Cut the cooked potatoes into 1-inch cubes and place in a mixing bowl with the garlic. Add salt and pepper. Toss. Step 4: Make potato salad dressing. Whisk together the lemon juice, olive oil, cilantro, and parsley. Pour it over the potatoes and stir together. Step 5: Garnish & Enjoy! Top with the green onions and serve warm, room temperature, or chilled in the fridge!

Intructions

Lebanese Potato Salad

Yield

8 servings

course

Sides

Time

30 minutes

cuisine

Lebanese

Enjoy!