Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
Make Ahead Tip: Prepare up to 2 days ahead, cover and refrigerate. Add scallions, mint and additional lemon juice and/or salt to taste just prior to serving.
- 2 pounds russet potatoes (about 3 medium)
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh mint
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.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
143 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 153mg sodium; 22g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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