Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

Makes 4 servings.

Total time: 1 1/4 hrs

- 2 pounds russet potatoes, (about 3 medium) - 1/4 cup lemon juice - 3 tablespoons extra-virgin olive oil - 1/2 teaspoon salt - Freshly ground pepper, to taste - 4 scallions, thinly sliced - 1/4 cup chopped fresh mint

1. 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.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.