Lemon-Garlic Potato Salad

Name: Lemon-Garlic Potato Salad (Salata Batata (sa-la-ta ba-ta-ta))
Yield: Serves 4 (About 1 quart)
Cuisine: Lebanese
Ingredients: 4 cups (about 2 pounds) peeled and diced red-skinned potato (½-inch cubes); 1½ teaspoons and 1 teaspoon salt, divided; 2 large cloves garlic; ½ cup coarsely chopped flat-leaf parsley; use green leafy parts and tender stems; 3 tablespoons extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice

Salata Batata (sa-la-ta ba-ta-ta)

Preparation info

Serves
4
(About 1 quart )

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This is a great alternative to traditional potato salad. Offer this salad with grilled lamb, beef, chicken, or fish. It is also a great choice for occasions by the pool or outdoors. Since there is no dairy or mayonnaise in the dressing, you have less to be concerned about on warmer days.

Ingredients

For the Salad

4 cups (about 2 pounds) peeled and diced red-skinned potato (½-inch

Asia
Lebanon
Vegan
Gluten-free
Mediterranean

Method

Prepare Ahead

The potatoes and dressing can be prepared up to 1 day in advance. Cover and refrigerate separately. Serve as directed.