L&M’s Lebanese Potato Salad
2 lb new red potatoes
1 large green bell pepper
1 round, red tomato
3 tablespoons EVOO
Juice of ½ a lemon
2 tbsp – ¼ cup fresh mint, chopped (optional)
1/3 cup fresh parsley
¼ tsp celery seed
2 tsp salt or to taste
Fresh ground pepper to taste
1. Cut potatoes into 1 inch chunks. Place in a large pot of salted water and bring to a boil. Boil until tender, approximately 8 -10 minutes.
2. While potatoes are cooking…Chop the scallions into ¼ – ½ inch pieces, chop the bell pepper into ¾ inch pieces, seed and dice the tomato, roughly chop the mint and parsley
3. Drain and rinse potatoes thoroughly under cold water and transfer into a large bowl.
4. Combine all ingredients in this bowl and stir until potatoes are well coated. Season with salt & pepper to taste. Serve or store up to 4 days in the fridge.