Wednesday, April 7, 2010

Lebanese Potato Salad

While potatoes aren't quite in season yet, potato salad is. Let me clarify. Here in Central Texas, it is prime picnic season. This is the best time of year to find a park somewhere, preferably off the beaten path so it's not to crowded that you can't enjoy being outside, and have a picnic. Potato Salad is a typical picnic salad. Many potato salads are laden with so much mayonnaise, you feel like you are risking your life with each bite (yikes---salmonella poisoning). I prefer my potato salad lighter and spring-ier tasting. How much more like spring and outside can you get than some good extra virgin olive oil, lemon juice, and parsley?

This is our quintessential potato salad. I made it for Easter lunch to go with our ham (due to having young kids, we needed a lunch we could immediately upon walking in the door after church. Mashed potatoes just weren't happening). I think it stole the show right away from the slightly over cooked ham (ok, very overcooked, dry ham) and divine deviled eggs (is that an oxymoron?).

This is the only potato salad recipe you will ever make again. Mmm...I wish there were some leftover for my mid-afternoon snack today! This makes 4 - 6 servings (probably not 6 servings if Curtis and I are helping to eat it).

Lebanese Potato Salad
from Extending the Table...A World Community Cookbook

4 large potatoes, cooked, peeled and cubed
1/2 c fresh parsley, chopped
1/4 c green onions, finely chopped
1/4 c extra virgin olive oil
1/4 c lemon juice
1 t salt
1 garlic clove, minced
dash of pepper

Toss all ingredients together. Chill several hours before serving.

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