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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.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the
potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss
gently.
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