Servings:
Makes 8 servings, about 2/3 cup each
Ingredients
- 2 pound baby potatoes, a blend of white and blue
- 1/4 cup lemon juice
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 3/4 cup chopped roasted red peppers
- 4 cup scallions, thinly sliced
- 1/4 cup chopped fresh mint
Preparation
Baking Directions:
1.Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water.
Bring to a boil and cook until tender, about 15 minutes.
Drain and rinse with cold water.
Transfer to a cutting board.
Let cool for 20 minutes.
Cut the cooled potatoes in half.
2.Whisk lemon juice, oil, salt and pepper in a large bowl.
Add the potatoes and toss to coat.
3.Just before serving, add roasted red peppers, scallions and mint to the salad and toss gently.
