Author Notes: This classic Lebanese salad embodies all that is delicious and healthy about Lebanese cuisine: a potato salad that is both light and high on flavor. The potatoes absorb their lemony dressing perfectly, and they're scented with mint, one of the very favorite Lebanese herbs. —Maureen Abood
pounds Russet potatoes, peeled and cut in 1/2-inch dice
teaspoons Kosher salt
of 3 large lemons
cup extra-virgin olive oil
scallions, finely sliced, both white and green parts
cup fresh mint, cut in chiffonade or finely chopped
- Place the potatoes in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the samples, looking for an al dente quality. Russet potatoes cook in about 13 minutes. Be careful not to overcook the potatoes or they will turn to mash when they are stirred with the dressing.
- Drain the potatoes and place in a medium bowl. Season the warm potatoes with salt, lemon, and olive oil, stirring very gently. Taste and adjust seasonings. When the potatoes have cooled down almost to room temperature, add the scallions and mint, stirring gently to combine.
- This potato salad is delicious warm, as well as the next day (cover and refrigerate over night. Bring to room temperature and add more fresh mint, again stirring gently).