Lebanese Potato Salad

Lebanese Potato Salad

2

3 medium russet potatoes

1/4 cup lemon juice

3 tablespoons olive oil

1/2 teaspoon salt

dash of cayenne

Freshly ground pepper to taste

4 scallions, thinly sliced

1/4 cup chopped fresh mint

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water.

2. Bring to a boil and cook until tender, 25 to 30 minutes.

3. Drain and rinse with cold water.

4. Transfer to a cutting board. 

5. Let cool for 20 minutes.

6. Cut the cooled potatoes into 1/2-inch pieces.

7. Whisk lemon juice, oil, salt, cayenne, and pepper in a large bowl.

8. Add the potatoes and toss to coat.

9. Just before serving, add scallions and mint to the salad and toss gently.