Al's Potato Salad with Lemon and Mint
Description
Make a healthier potato salad with less fat and calories. Substitute the mayonnaise with olive oil mixed with freshly squeezed lemon juice toss in some mint leaves for added flavor.
Ingredients
3 lb. baby Yukon gold potatoes
2 T. freshly squeezed lemon juice from 1 lemon
3 T. olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
1 c. mint leaves, chopped
sea salt, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large saucepan, cover the whole potatoes with cold water; season the water with salt. Bring to a boil over high heat; cook potatoes until tender, about 10 minutes. Drain; let stand until cool enough to handle, about 10 minutes. When cool enough to handle, cut the potatoes into quarters.
Meanwhile, in a large bowl, whisk the lemon juice with olive oil; season with salt and pepper, to taste.
Toss potatoes in with the dressing; add chopped mint leaves; stir.
Serve warm or at room temperature, sprinkled with sea salt.
6 servings.