Lebanese Potato Salad

My sister, Marni, made this potato salad for a family get together last year.  I love the fresh, summertime taste that comes from the lemon and mint. I love that it can be made ahead of time.

2 pounds russet potatoes (about 3 medium)

1/4 cup lemon juice

3 T olive oil

1/2 tsp salt

4 green onions, sliced

1/2 cup chopped fresh mint
Freshly ground pepper

1. Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into ½ inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. And the potatoes and toss to coat.

3. Just be serving, add green onions and mint to salad and toss gently.

Make Ahead Tip: prepare through step 2, cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.