Lebanese Potato Salad

1. 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.

2. 2

   Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.