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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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). 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 |
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.
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