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Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 2/3 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 2/3 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings, about 2/3 cup each
Yield:
8 servings, about 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 pounds russet potatoes, (about 3 medium)¼cuplemon juice3tablespoonsextra-virgin olive oil½teaspoonsalt4scallions, thinly sliced¼cupchopped fresh mintFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
2 pounds russet potatoes, (about 3 medium)
¼cuplemon juice
3tablespoonsextra-virgin olive oil
½teaspoonsalt
4scallions, thinly sliced
¼cupchopped fresh mint
Freshly ground pepper, to taste
DirectionsPlace 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 gentlyTipsMake Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.Originally appeared: EatingWell Magazine, May/June 2007
Directions
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 gentlyTipsMake Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
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
Tips
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)142Calories5gFat22gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
