Lebanese Potato Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the scrubbed potatoes in a large pot and cover with cold, salted water.

   Ca. 1 min.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: Avoid overcooking the potatoes, as they will become mushy and fall apart in the salad.

3. 3

   While the potatoes are cooking, prepare the dressing in a large bowl by whisking together the olive oil, lemon juice, minced garlic, salt, and black pepper.

   Ca. 3 min.

4. 4

   Stir the finely chopped parsley and mint into the dressing and set aside.

   Ca. 1 min.

5. 5

   Drain the cooked potatoes in a colander and let them cool for about 15 minutes, or just until they are comfortable to handle.

   Ca. 15 min.

6. 6

   While the potatoes are still warm, peel off the skins and cut them into bite-sized cubes.

   Ca. 4 min.

   Kokkens note: Peeling the potatoes while warm makes the skin come off more easily.

7. 7

   Add the warm potato cubes to the large bowl with the dressing and gently toss to coat everything evenly.

   Ca. 1 min.

   Kokkens note: Warm potatoes absorb the dressing better, resulting in a more flavorful salad.

8. 8

   Allow the salad to rest for at least 30 minutes for the flavors to meld together. You can serve it at room temperature or chill it further in the refrigerator.

   Ca. 30 min.