Summer Potato Salad

This was the only potato salad we ate growing up. The flavors are fresh and simple and compliment any barbecue. It's also great because my mother-in-law is allergic to canola oil and there's no mayonnaise in this recipe. The secret is to make this the day before and then add more of the dressing just before serving.

• 5 large potatoes (I always use Yukon golds)
• 1 medium bunch of fresh mint
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup of extra virgin olive oil
• 1 clove of garlic, mashed (optional)
• Salt to taste

Boil the potatoes until just finished (as soon as a knife glides right through a potato), do not over boil so that they're mushy. Run the potatoes under cold water and peel them, let them cool completely. In the meantime, finely chop the mint and place half of it in a bowl. Mix all the remaining ingredients and the remainder of the mint in a jar shake well to mix it all up. Once the potatoes are cooled, dice them into 2cm cubes into the same bowl as the mint. Pour half of the dressing mixture over the potatoes and mix well. Cover the potato salad and refrigerate overnight. Just before serving, mix in the remainder of the dressing and toss.

Serves 4 as a side dish.