Directions:
- 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 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.
- 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.
- Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.63 Kcal (564 kJ) | ||
| Calories from fat | 39.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 7% | |
|---|---|---|---|
| Sodium | 131.86mg | 5% | |
| Potassium | 555.48mg | 12% | |
| Total Carbs | 20.49g | 7% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 36.5mg | 203% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.66 Kcal (497 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 7% | |
|---|---|---|---|
| Sodium | 116.22mg | 5% | |
| Potassium | 489.6mg | 12% | |
| Total Carbs | 18.06g | 7% | |
| Sugars | 1.07g | 5% | |
| Dietary Fiber | 2.28g | 10% | |
| Protein | 2.5g | 6% | |
| Vitamin C | 11.1mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 32.1mg | 203% | |
| Calcium | 29mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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