Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.58 Kcal (1409 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Sodium | 329.64mg | 14% | |
| Potassium | 1388.69mg | 30% | |
| Total Carbs | 51.21g | 17% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 6.46g | 26% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.1mg | 506% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 118.66 Kcal (497 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 17% | |
|---|---|---|---|
| Sodium | 116.22mg | 14% | |
| Potassium | 489.6mg | 30% | |
| Total Carbs | 18.06g | 17% | |
| Sugars | 1.07g | 12% | |
| Dietary Fiber | 2.28g | 26% | |
| Protein | 2.5g | 14% | |
| Vitamin C | 11.1mg | 52% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 32.1mg | 506% | |
| Calcium | 29mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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