Dressed with a tangy lemon vinaigrette and fresh mint, this dairy-free potato salad is packed with invigorating flavor.Ingredients
Total Time: 1 1/4 hours (including cooling time)
2 pounds russet potatoes, (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint
Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
8 servings, about 2/3 cup each
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 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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 starch
- 1 fat
- Carbohydrate Servings
- 1 1/2
- Vitamin C (20% daily value)
- Potassium (15% dv)