Method

Place Potatoes in a Large Saucepan with Lightly Salted Water. Bring to a Boil and Cook until Tender, 25 to 30 Minutes. Drain and Rinse with Cold Water. Let it Cool for 20 Minutes and Cut into 1/2 inch Pieces. Whisk Lemon Juice,Oil,Salt and Pepper in Large Bowl. Add The Potatoes and Toss.Then, Add Scallions and Mint to The Salad and Toss Gently. Serve Immediately. Chef Shamra's Tip: Chef Shamra Advises You to Use Olive Oil from CORTAS and Black Pepper Ground from ADONIS.