Lebanese Potato Salad

FloridaNative's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0 - 2/3 c ...

• 2 lbs russet potatoes (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Directions:

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.
2. 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.
3. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
4. Just before serving, add scallions and mint to the salad and toss gently.
5. Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Reviews

[threeovens]

We loved this potato salad. It was cool, literally, because of the mint. Made for ZWT 6.