AuthorksalmanThis Lebanese salad is healthy, refreshing and tasty. It's served chilled and makes a great side dish in the summer!
Peel potatoes (optional) and cut into small chunks (potato can be kept whole but will cook quicker if cut). Add to pot of water with a dash of salt and bring to boil.
In a mixing bowl (non glass) mince garlic with dash of salt (can also use garlic press or processor)
Add 1/4 cup of finely chopped parsley and 1 finely chopped scallion to bowl
Once potatoes are cooked, add to a strainer in the sink and rinse with cold water until cool and let water drain completely
Cut potato into bite sized pieces and add to bowl with 2 dashes of pepper, 1/2 teaspoon of salt, 1 & 1/2 table spoons of olive oil, and juice from 1/2 of a lemon (salt and pepper to taste and feel free to make it as zesty as you want or less zesty)
Toss and transfer to serving bowl, serve chilled
Ingredients
Directions
Peel potatoes (optional) and cut into small chunks (potato can be kept whole but will cook quicker if cut). Add to pot of water with a dash of salt and bring to boil.
In a mixing bowl (non glass) mince garlic with dash of salt (can also use garlic press or processor)
Add 1/4 cup of finely chopped parsley and 1 finely chopped scallion to bowl
Once potatoes are cooked, add to a strainer in the sink and rinse with cold water until cool and let water drain completely
Cut potato into bite sized pieces and add to bowl with 2 dashes of pepper, 1/2 teaspoon of salt, 1 & 1/2 table spoons of olive oil, and juice from 1/2 of a lemon (salt and pepper to taste and feel free to make it as zesty as you want or less zesty)
Toss and transfer to serving bowl, serve chilled