Deliciously refreshing potato salad, it is light tasty and fulfilling.
2 pounds russet potatoes (about 3 medium)
1/4 cup lemon juice
3 Tbps extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper to taste
4 scallions ( green onions), thinly sliced
1/4 cup chopped fresh mint
Place potatoes in a large saucepan or in a 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.
For a healthier version of this recipe
Hommos is a popular Lebanese Mezze and contains essential nutrients; Eventhough most of the fat is unsaturated and provides several health benefits, Hommos should be consumed in moderation along with other healthy appetizers.