Its picnic weather here in Boulder - warm, casual days that beg to be enjoyed outside. This non-dairy potato salad dressed with a tangy lemon vinaigrette and fresh mint adds pizazz to outdoor meals. Delicious with with grilled foods, its a simple recipe that your friends will beg you to share.
2 pounds russet potatoes, scrubbed and unpeeled (about 3 medium)
1/4 cup fresh lemon juice
3 Tbsp extra virgin olive oil
1/2 tsp salt
Freshly ground pepper to taste
2 whole scallions, thinly sliced
1/4 cup chopped fresh mint
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 25 minutes. Drain and rinse under cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2 inch pieces.
Whisk lemon juice, olive oil, slat and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving add scallions and mint to to the salad and toss gently.
Tip: Salad can be made up to two days ahead and refrigerated, leaving the onions and mint out until serving. Add additional lemon juice and salt to taste.
Recipe from EatingWell.com.