Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Lebanese potato salad 4 large russet potatoes, about 2 pounds, peeled, diced, and cooked until soft 2 cups diced tomatoes, about 1/3 inch 1 cup diced onion 1 cup chopped scallion 1/2 cup chopped fresh parsley 3/4 cup olive oil 1/2 cup lemon juice, preferably fresh 1 teaspoon black pepper Dash cayenne pepper Dash paprika Put cooled potatoes in large bowl. Add other ingredients, mix together thoroughly. The more they're mixed the better they taste. Add salt and pepper to taste. Enjoy Sandy Quote Link to comment Share on other sites More sharing options...
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