Lebanese Potato Salad

Ingredients

• 2 pounds new red potatoes
• 1 large green bell pepper
• 1 round, red tomato
• 4 scallions
• 3 tablespoons EVOO
• Juice of ½ a lemon
• 2 tablespoons – ¼ cup fresh mint, chopped (optional)
• ⅓ cup fresh parsley
• ¼ teaspoon celery seed
• 2 teaspoons salt or to taste
• Fresh ground pepper to taste

Recipe

Cut potatoes into 1-inch chunks. Place in a large pot of salted water and bring to a boil. Boil until tender, approximately 8-10 minutes. While potatoes are cooking, chop the scallions into ¼ – ½ inch pieces, chop the bell pepper into ¾ inch pieces, seed and dice the tomato, roughly chop the mint and parsley. Drain and rinse potatoes thoroughly under cold water and transfer into a large bowl. Combine all ingredients in this bowl and stir until potatoes are well coated. Season with salt & pepper to taste. Serve or store up to four days in the fridge.