© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: FoodistClaire
2 pounds russet potatoes
¼ cup lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
pepper to taste
4 scallions, thinly sliced
¼ cup chopped fresh mint
Place potatoes in a large saucepan or dutch oven and cover 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 ½ 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.