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

Steps

1. 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.
2. Meanwhile, in a large bowl, whisk the lemon juice with olive oil; season with salt and pepper, to taste.
3. Toss potatoes in with the dressing; add chopped mint leaves; stir.