Lebanese Mashed Potato Salad
Description
The creamy texture and bold Mediterranean flavor is what makes this the best potato salad, and it’s easy to put together. Trust me – this will be a great addition to your list of must-make potato recipes!
Ingredients
- 2 kg/ 4lb 8 oz Russet or Yukon Gold or any starchy variety
- 2 1/2 tablespoons dried mint
- 8 garlic cloves
- 1/2 cup olive oil
- 1/2 cup lemon juice
- Salt to taste
Instructions
- Peel, wash and cut the potatoes into large cubes; cover with water and cook over high heat, bring to a boil, reduce heat to low, cover up and simmer for 30 minutes.
- Crush the garlic cloves using mortar and pestle, and juice the lemons.
- To make the dressing, combine together the crushed garlic, salt, lemon juice, olive oil and dried mint, whisk well to homogenize.
- Drain the liquid and mash the potatoes using a potato masher, or hand-mill, and please avoid using a blender.
- Add the dressing, mix well to integrate everything together, take a bite and make sure you balance the salt to your taste preference.
- To create uniform balls of mashed potatoes, use a ice-cream scoop to portion them elegantly on a serving plate, decorate with cherry tomatoes, optional, but recommended, or alternatively, spread on a flat plate like any dip. Heavenly!
Video
Notes
Note: this Lebanese mashed potato salad can be served as starter or side dish.
- You are going to make a dressing to be added to the mashed potatoes, and that’s where flavor comes in. No butter and cream are involved, you are going to mix up some lemon juice and olive oil and dried mint and that’s what you are going to mash those tender potatoes with.
- Olive oil provides a rich, smooth fat base, lemon juice adds sharp brightness to cut through that richness, and garlic adds a deep, savory punch, but the deeper flavor notes come from dried mint.
Tried this recipe?Let us know how it was!