Lebanese Potato Salad (Salatet Batata)

Ingredients

• 2 lbs Potatoes
• 1/2 cup Parsley
• 1/4 cup Mint
• 1/4 cup Green Onions
• 1/4 cup Lemon Juice
• 1/4 cup Olive Oil
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 2 lbs Potatoes in a large heavy-bottomed pot. Cover the potatoes with cold water, ensuring they are fully submerged. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C) and cook for 15 to 20 minutes, or until a fork can be easily inserted into the center of a potato. Carefully drain all the water from the pot and let the potatoes cool in the pot for 10 minutes; this makes them easier to handle and prevents them from breaking apart when cut.
2. 2While the potatoes are cooling, mince the 2 cloves Garlic. In a small bowl, combine the 1/4 cup Lemon Juice, 1/4 cup Olive Oil, the minced 2 cloves Garlic, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Whisk these ingredients together until they are well combined and the dressing appears emulsified.
3. 3Once the potatoes have cooled for 10 minutes and are comfortable to handle, carefully cut each potato into 1-inch (2.5 cm) cubes. Transfer all the cut potato cubes to a large mixing bowl.
4. 4Chop the 1/2 cup Parsley and the 1/4 cup Mint. Slice the 1/4 cup Green Onions. Add the chopped 1/2 cup Parsley, chopped 1/4 cup Mint, and sliced 1/4 cup Green Onions to the large mixing bowl with the potato cubes.
5. 5Pour the entire prepared dressing from the small bowl over the potato and herb mixture in the large mixing bowl.
6. 6Using a large spoon or spatula, gently toss all the ingredients in the large mixing bowl until the potato cubes and herbs are evenly coated with the dressing.
7. 7Cover the large mixing bowl tightly with plastic wrap or a lid. Refrigerate the potato salad for at least 30 minutes; this chilling time allows the flavors to meld and deepen, enhancing the taste of the salad.

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