Ingredients
- 2 pounds russet potatoes, (about 3 medium)
- 1/4 cup lemon juice
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh mint
Cooking Directions
Step 1
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 and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Step 2
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Step 3
Just before serving, add scallions and mint to the salad and toss gently.
Nutrition Info
- Serving: Per serving
- Calories: 143
- Carbohydrates: 22g
- Fat: 5g
- Protein: 3g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 516mg
- Sodium: 153mg
- Exchanges: 1 1/2 starch, 1 fat
- Carbohydrate Servings: 1 1/2