Lebanese Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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 fresh mint

Recipe

• 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.