Ingredients
- 2 lbs. russet potatoes
- ¼ cup lemon juice
- 3 Tbsp. olive oil
- ½ tsp. salt
- Pepper to taste
- 4 scallions, thinly sliced
- ¼ cup chopped fresh mint
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place potatoes in a large, heavy-bottomed pan and cover with water. Bring to a boil and cook until tender (20-25 minutes).
- Drain and rinse with cold water. Let cool until comfortable to handle (15-20 minutes). Cut into bite-sized pieces.
- Whisk together 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.