Lebanese Potato Salad Salata Batata Food
LEBANESE POTATO SALAD (SALATA BATATA)
A traditional Lebanese recipe for potato salad (salata batata) it's light, fresh, gluten free and accidentally vegan.
Provided by Janelle Hama
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Cut potato into even bite sized chunks (with skin or off)
- Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
- In a mixing bowl add potato, shallots, parsely, mint, garlic
- Add olive oil, lemon and seasoning to taste and serve
Nutrition Facts : ServingSize 200 g, Calories 181 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 5 g, Sugar 3 g
LEBANESE POTATO SALAD
No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3
Provided by luvinlif2k
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together all ingredients.
- Chill for several hours before serving.
Nutrition Facts : Calories 275.1, Fat 9.3, SaturatedFat 1.3, Sodium 406.1, Carbohydrate 44.6, Fiber 5.7, Sugar 2.3, Protein 5.2
LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
LEBANESE POTATO SALAD
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating-and dairy-free-potato salad makes the perfect summer potluck contribution. From EatingWell magazine, May/June 2007. Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving). Posted for ZWT6.
Provided by kitty.rock
Categories Potato
Time 50m
Yield 8 - 2/3 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- 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 potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
- Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
- Just before serving, add scallions and mint to the salad and toss gently.
- Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Nutrition Facts : Calories 137.7, Fat 5.2, SaturatedFat 0.7, Sodium 154.4, Carbohydrate 21.3, Fiber 2.9, Sugar 1.2, Protein 2.5
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