Monday, Jul 25, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Food

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.

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…