Lebanese Potato Salad

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 - 2/3 cup servings

Ingredients

• 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 of 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.