Global Aviation provides charter and premium in-flight catering services to the Portland area from the Hillsboro HIO Airport

Lebanese Potato Salad from Global Aviation’s premium in-flight catering.

Picnics, barbecues and potlucks are both the joys and challenges of summer meal planning. Global Aviation Executive Chef, Elaine Frances, is revealing her recipe for the perfect dish to share with friends and family.

“Lebanese Potato Salad is a great picnic or potluck dish. It doesn’t have a mayonnaise dressing, so the flavors stay bright and fresh.”

Lebanese Potato Salad is versatile and is a great side dish whether you are grilling chicken, beef or even brats and burgers. It also complements any spicy food.

For a menu featuring barbecued meats or spicy foods, Frances suggests serving a nice hoppy beer like the local Bridgeport Brewery IPA.  For a menu with red meat or grilled chicken, Frances recommends two wines that stand up well to rich and tangy flavors: Oregon’s Troon Vineyard 2008 Cabernet Savignon and 2007 Old Vine Meritage.

Bright and fresh ingredients for Lebanese Potato Salad

Ingredients

  • 2 lbs red and yellow potatoes – cut into 1-inch cubes
  • ¼  cup (or more to taste) fresh lemon juice
  • ¼  cup (or more to taste) extra virgin olive oil
  • 4 cloves of garlic – grated on a Microplane
  • ½ tsp crushed celery seeds
  • Salt and pepper to taste
  • A pinch of ground cayenne pepper
  • 4 scallions – sliced thinly
  • 12 fresh mint leaves
  • 5 sprigs of dill
  • 1 small bunch of cilantro
  • 12 fresh chive spears – cut into tiny pieces
  • 6 radishes – sliced thinly

Directions

Step 1: Place potatoes in a large pot of cold water and add a few pinches of salt. Bring to a boil. Turn heat down to medium. Cook for about 10 minutes or until potatoes are tender when pierced with a fork. Drain.

Step 2: In a small bowl, mix the lemon juice, olive oil, garlic, celery seeds, salt, and pepper. Taste the dressing – it should be tangy and a little spicy. Do not under season it. The potatoes will soak up a lot of flavor.

Step 3: Spread cooked and drained potatoes out on a cookie sheet. Pour half the dressing over the potatoes and toss them gently. Put the potatoes in the refrigerator until chilled.

Step 4: Pour the chilled potatoes into a bowl and add the scallions. Tear the fresh herbs into little pieces and add them to the salad. Add the sliced radishes and stir very gently. Add more dressing to taste.

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