Lebanese Potato Salad Recipes

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LEBANESE POTATO SALAD (SALATA BATATA)



Lebanese Potato Salad (Salata Batata) image

A traditional Lebanese recipe for potato salad (salata batata) it's light, fresh, gluten free and accidentally vegan.

Provided by Janelle Hama

Categories     Salad

Time 20m

Number Of Ingredients 8

785 g Potato (cut into bite sized pieces)
1/4 cup Parsely (chopped)
1/4 cup Shallots ((scallion) finely chopped)
1 tbsp Dried mint ((fresh is good too) finely chopped)
1/4 cup Olive oil
1/4 cup Lemon juice (fresh)
1 Pinch Salt & Pepper
1 Clove Garlic ((optional) crushed)

Steps:

  • Cut potato into even bite sized chunks (with skin or off)
  • Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
  • In a mixing bowl add potato, shallots, parsely, mint, garlic
  • Add olive oil, lemon and seasoning to taste and serve

Nutrition Facts : ServingSize 200 g, Calories 181 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 5 g, Sugar 3 g

LEBANESE POTATO SALAD



Lebanese Potato Salad image

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-and dairy-free-potato salad makes the perfect summer potluck contribution. From EatingWell magazine, May/June 2007. Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving). Posted for ZWT6.

Provided by kitty.rock

Categories     Potato

Time 50m

Yield 8 - 2/3 cup servings, 8 serving(s)

Number Of Ingredients 7

2 lbs russet potatoes (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
fresh ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped of fresh mint

Steps:

  • 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 potatoes 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.
  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition Facts : Calories 137.7, Fat 5.2, SaturatedFat 0.7, Sodium 154.4, Carbohydrate 21.3, Fiber 2.9, Sugar 1.2, Protein 2.5

LEBANESE POTATO SALAD



Lebanese Potato Salad image

No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3

Provided by luvinlif2k

Categories     Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

4 large potatoes, cooked, peeled and cubed
1/2 cup fresh parsley, snipped (or chopped)
1/4 cup green onion, finely chopped
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 dash garlic powder or 1 garlic clove, minced
1 dash pepper

Steps:

  • Toss together all ingredients.
  • Chill for several hours before serving.

Nutrition Facts : Calories 275.1, Fat 9.3, SaturatedFat 1.3, Sodium 406.1, Carbohydrate 44.6, Fiber 5.7, Sugar 2.3, Protein 5.2

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