Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: FoodistClaire
Servings: 8
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.