?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating--and dairy-free--potato salad makes the perfect summer potluck contribution. Source: EatingWell Magazine, May/June 2007

Carolyn Malcoun



  • 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 1/2-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 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition Facts

142 calories; 5.4 g total fat; 0.8 g saturated fat; 153 mg sodium. 515 mg potassium; 21.9 g carbohydrates; 1.9 g fiber; 1 g sugar; 2.7 g protein; 192 IU vitamin a iu; 11 mg vitamin c; 25 mcg folate; 27 mg calcium; 1 mg iron; 30 mg magnesium;

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