Recipe: Lebanese Potato Salad for a Light Side Dish

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Lebanese potato salad makes a light side dish in spring and summer.

This week’s recipe is again for the salad. It seems like a lot of people get worked up when it comes to salads. I think I may be offering salads for a few more weeks to inspire you.

This week, it’s the Lebanese potato salad. You won’t find any mayonnaise, boiled eggs or mustard here. Instead, it has a simple lemon and olive oil vinaigrette with garlic, chopped parsley, scallions, and red potatoes. This potato salad is the one I grew up eating. My grandmother Marge, who was not Lebanese but learned Lebanese cooking from her mother-in-law, made it all the time for large family gatherings. It pairs well with just about anything on the grill. It is also a favorite accompaniment to grilled kefta (ground beef and sometimes lamb plus parsley, garlic, onion and spices), simply burgers or grilled chicken.

Making batch salads that keep, like this one, is a game-changer as the weather warms up, the gardens are calling and there seems to be less time spent in the kitchen. If you’re planting an herb garden, include flat-leaf Italian parsley. Then you can pick it from your own garden when you make this potato salad.

I can barely wait for it to be time to plant. There’s just something so satisfying about digging in the dirt and planting vegetables and herbs.

This recipe has already been published in the Wichita Eagle.

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