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Published: Sunday, 6/17/2012

Dinner Tonight: Lebanese Potato Salad

Sharp-eyed readers, and at least one man stuck with a measuring cup in his hand, noticed that last Sunday’s recipe for rhubarb crisp sort of, uh, left out the amount of flour to be used. Sorry about that — it’s very embarrassing. The correct amount is 2 cups. Meanwhile, Bunny Bundy sent in this recipe for cold potatoes that she says is perfect for picnics.

Lebanese Potato Salad

6 medium potatoes, boiled and cut in small cubes

4 green onions, sliced (or 1 small onion diced)

1 tablespoon fresh mint (or 1 teaspoon dried)

1 cup fresh chopped parsley

Juice of 2 lemons

¼ cup olive oil

Salt and pepper to taste

In a bowl, mix the boiled potatoes, green onions, mint, and parsley. In a separate bowl, mix together lemon juice, oil, salt, and pepper. Pour over potatoes and mix well. Chill before serving.

— Bunny Bundy

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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