Lebanese Potato Salad I

Description
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.

ChupaNote: as usual, couldn't help embellishing. Added a small jar of grilled eggplant in oil (drain oil), a handful of chopped black olives, ¼ pound crumbled feta cheese, a handful of capers, and a small jar of grilled red peppers (drain oil). Of course, with all that... needed more mint and a tablespoon of red pepper flakes!!!
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: Eating Well, May/June 2007
 * Formatted by Chupa Babi in MC: 05.21.07
 * Active time: 20 minutes | Total time: 1¼ hours (including cooling time)
 * Makes 8 servings, about ⅔ cup each

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

 * 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 ½-inch pieces.
 * 7) Whisk lemon juice, oil, salt 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.
 * 10) Make ahead tip: prepare through step 7; cover and refrigerate for up to 2 days.
 * 11) Add additional lemon juice and/or salt to taste.

Nutritional information
Per ⅔ cup serving:
 * 143 calories | 5 g fat (1 g sat, 4 g mono) | 0 mg cholesterol | 22 g carbohydrate | 3 g protein | 2 g fiber | 153 mg sodium | 516 mg potassium
 * Nutrition bonus: Vitamin C (20% daily value) | Potassium (15% dv)
 * Carbohydrate Servings: 1½
 * Exchanges: 1½ starch | 1 fat