Lebanese Potato Salad I

Lebanese Potato Salad - 3 pts, 20g carbs

2 pounds russet potatoes (about 3 medium) 1/4 cup lemon juice 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper to taste 4 scallions, thinly sliced 1/4 cup chopped fresh mint

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Makes 8 servings, about 2/3 cup each ACTIVE TIME: 20 minutes TOTAL TIME: 1 1/4 hours (including cooling time) EASE OF PREPARATION: Easy

NUTRITION INFORMATION: Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrate; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium

Nutrition bonus: Vitamin C (20% daily value), Potassium (15% dv) 1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 fat

MAKE AHEAD TIP: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Source: EatingWell, May/June 2007 Formatted by Chupa Babi in MC: 05.21.07

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating�and dairy-free�potato salad makes the perfect summer potluck contribution.

ChupaNote: as usual, couldn't help embelishing. Added a small jar of grilled eggplant in oil (drain oil), a handful of chopped black olives, 1/4 pound crumbled feta cheese, a handful of capers, and a small jar of grilled red peppers (drain oil). Of course, with all that... needed more mint and a tablespoon of red pepper flakes!!!

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group