Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds russet potatoes (about 3 medium)
- ¼ cup lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- freshly ground pepper to taste
- 4 scallions, thinly sliced
- ¼ cup chopped fresh mint
Directions
Place potatoes in a large saucepan or dutch oven and cover with lightly salted water.
Bring to a boil and cook until tender, 25 to 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.
Whisk lemon juice, oil, salt and pepper in a large bowl.
Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Make ahead tip: prepare through step 7; cover and refrigerate for up to 2 days.
Add additional lemon juice and/or salt to taste.