2 lb new red potatoes
1 large green bell pepper
1 round, red tomato
3 tbspextra virgin olive oil
½ a lemon, juiced
2 tbsp-¼ cup fresh mint, chopped (optional)
⅓ cup fresh parsley
¼ tbsp celery seed
2 tsp salt or to taste
Fresh ground pepper to taste
1Cut potatoes into 1-inch pieces. Place in a large pot of salted water and bring to a boil. Boil until tender, approximately 8-10 minutes.
2While potatoes are cooking, chop the bell pepper into ¾ inch pieces, seed and dice the tomato, and chop the scallions into ¼ - ½ inch pieces. Roughly chop the mint and parsley.
3Drain and rinse potatoes thoroughly under cold water and transfer into a large bowl.
4Combine all ingredients in this bowl and stir until potatoes are well coated. Season with salt and pepper to taste.
5Serve immediately, or store. This potato salad is even better after some time in the fridge!
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