WARM POTATO SALAD WITH LEMON AND MINT
Cook 3 pounds peeled and diced russet potatoes in salted boiling water until al dente;
drain and transfer to serving bowl.
Season with:
1 teaspoon salt
juice of 3 lemons
¼ cup extra-virgin olive oil
Stirring gently.
Add salt and pepper to taste.
When cool, add 1 bunch finely sliced scallions and 10 fresh mint leaves cut in chiffonade.
Stir gently to combine.
Photo: Marie Dumas Jenni
