Dressed with a tangy lemon vinaigrette and fresh mint, this invigoratinga "and dairy-freea "potato salad makes the perfect summer potluck contribution.

Servings: 8 servings, about 2/3 cup each
Total Time: 1 1/4 hours (including cooling time)
Ease of Preparation: Easy
Cuisine: Middle Eastern
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

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 each scallions , thinly sliced

1/4 cup chopped fresh mint

Steps:

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. 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.

2: Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3: Just before serving, add scallions and mint to the salad and toss gently

Nutrition: (Per serving)

Calories - 143
Carbohydrates - 22
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 3
Cholesterol - 0
Dietary Fiber - 2
Potassium - 516
Sodium - 153
Nutrition Bonus - Vitamin C (20% daily value), Potassium (15% dv).

Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Related Links:

  • New Potato & Pea Salad
  • EatingWell Advanced Recipe Search