This past weekend I had the great pleasure of collaborating with a friend on a collection of recipes for a beloved young couple starting their married lives together. Many of the recipes came from my friend’s mother and her grandmother, who came to the U.S. from Lebanon so many, many years ago. In honor of my friend, Judith, therefore, and the culinary heritage that she has been so lucky not just to inherit but to perpetuate, here is a recipe for Lebanese Potato Salad.
This recipe happens to come not from my friend’s mom, but from Mark Bittman’s Kitchen Express. But those inspired recipes, so full of love, will have an honored place here at YHIOYP in posts to come!
- 4 large Yukon Gold potatoes, peeled and chopped
- 1 c. green peas (fresh or frozen, NOT canned)
- ½ c. fava beans (frozen)
- 1/4 c. olive oil + 2 T. olive oil
- juice of one fresh lemon (approx 2 1/2 T.)
- 1 clove garlic, minced
- 1 t. salt to taste
- 1 t. pepper to taste
- ½ t. coriander seeds
- ½ c. chopped flat-leaf parsley
- 2 scallions, sliced thinly (white and greens)
Boil potatoes in salted water until tender, but not mushy. Add peas and fava beans for the final minute of cooking. Pour into a colander, and rinse thoroughly with cold water. Stir gently a few times and let sit for 5 minutes to allow them to dry a little.
Meanwhile, whisk together the dressing ingredients in a large bowl. Add the potatoes and peas and mix well. Garnish with parsley and scallions, and drizzle the extra 2 T. olive oil on top just before serving.