Salatat Batata
(Lebanese Potato Salad)
A perfect potato salad with fresh green mint, parsley and lemon. Served warm, at room temperature or chilled, our visually appealing salad complements fish, green vegetables, kebabs or soups and is a delightful change from creamy potato salads.
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- 4 medium potatoes, rinsed
- 1/2 cup parsley, finely chopped
- 1/3 cup mint, finely chopped
- 1/3 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- dash of cayenne pepper
- 1/8 cup olive oil
- 1/3 cup lemon juice
- Boil whole potatoes until they are tender, for about 30 minutes in water.
- Lift them out of the water and set them aside to cool, reserving the cooking water for use as soup stock.
- When potatoes are cool enough to handle, peel, dice and put them into a bowl. Add chopped greens, seasoning, olive oil and lemon juice, and mix well. Taste and adjust seasoning. Chill and serve, or serve warm.
From "Alice's Kitchen— My Grandmother Dalal & Mother Alice's Traditional Lebanese Cooking" by Linda Dalal Sawaya
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