Levantine Potato Salad

This is a very popular dish amongst Palestinians, Lebanese, Syrians, and Jordanians. Whether or not you want to call this a salad is up to you but to us, it’s a potato salad. It’s extremely easy to do and uses what I like to call my holy trinity (garlic, lemon, and olive oil). I can’t stress enough how delicious this is and I hope you can give it a try.

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Serves: 4

Time: 45 minutes

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Ingredients

• 3-4 Russet Potato

• 1 cup Fresh parsley

• 0.25 cup Dried Mint

• 3 Lemons

• 5 minced Garlic Cloves

• 4 tbsp Olive Oil

• 1 tsp Salt

• 1 tsp Black Pepper

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Instructions

Place the russet potatoes in a large pot of boiling water and let them boil for 15 minutes or until fork tender. Then remove from the water and place in a bowl of cold water to slow down the cooking so they don’t become too soft. Then cut into large wedges and place in a large mixing bowl.

In a mortar, add the garlic and a pinch of salt and grind into a paste. Add the juice of the lemons and olive oil to the garlic and mix well.

Finely chop the parsley and add to the potatoes. Season the potatoes with the dried mint, a tsp of salt, fresh cracked black pepper, and the dressing.

Mix well and serve.