Lebanese Potato Salad

Great Lebanese Potato Salad dish dressed with a tangy lemon vinaigrette and fresh mint

Ingredients:

• 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

Preparation:

• 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.