Lemony Mediterranean Potato Salad with Mint

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 - 2 1/2 lbs. Yukon gold or Russet potatoes

3 green onions (spring onions, scallions)

1/2 bunch Italian parsley

1/4 cup mint leaves

1/4 - 1/2 cup lemon juice

1/4 cup olive oil

2 cloves garlic (minced)

1 tsp salt

1/4 tsp black pepper

Directions

Wash and scrub potatoes. If using Russet potatoes, peel them as well (Yukon gold or other waxy potatoes do not need to be peeled). Place potatoes in a pot of cold, salted water, and bring them to a boil.* Lower heat to medium-low and simmer for 15-20 mins, until fork-tender and soft.

Meanwhile, finely chop parsley, mint leaves, and green onions. Set aside.

Combine lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Taste to see if you would like more lemon juice or salt, and adjust as needed.

Dice cooked potatoes into bite-sized pieces, and then toss in a large bowl or serving dish with herbs and dressing.

Refrigerate for at least 15 mins before serving, to let the flavors marinate and infuse. Once ready, serve and enjoy!

Nutrition

• Calories: 351 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 605 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 6 g