ZINGY SUMMER POTATO SALAD
4 large russet potatoes
1/2 cup fresh lemon juice
1 bunch parsley
1 bunch scallions
1 bunch mint
1 cup extra virgin olive oil (try the Agrumato Extra Virgin
Olive Oil Pressed with Lemons for amazing results)
Salt & freshly ground pepper
Peel potatoes and boil in enough water to cover until
tender. Transfer to an ice bath and let cool. Cut into
chunks. To make dressing, combine all of the lemon juice
and half of the parsley, green onions and mint in a blender.
Drizzle in olive oil, while blending, until smooth and
well combined. Season to taste with salt and pepper. Adjust
amount of lemon juice and olive oil to taste. Combine
potatoes and remaining parsley, green onions and mint
in a bowl. Add dressing and toss to coat. Season with
more salt and pepper if needed. Chill well.
Serves four as a side dish.
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