So your going to a pot luck or summer party... what could you take...how 'bout

Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
Makes 8 servings, about 2/3 cup each
( I tried to make sure thr recipe has all the info you will need to have success)

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/4 hours (including cooling time)
EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION:
Per serving: 143 calories;
5 g fat (1 g sat, 4 g mono);
0 mg cholesterol;
22 g carbohydrate;
3 g protein;
2 g fiber;
153 mg sodium;
516 mg potassium.
Nutrition bonus:
Vitamin C (20% daily value),
Potassium (15% dv).
1 1/2 Carbohydrate servings
Exchanges: 1 1/2 starch, 1 fat

Can't get any easier than that give it a try.. yummy!!! Happy healthy cooking to all!!!