1 1/2 lbs of baby Yukon Gold potatoes ( I generally use organic potatoes)
1 large lemon cut in half for juicing
1/3 cup of extra-virgin olive oil
1/2 cup of Italian parsley washed, dried and chopped fine
1/4 cup fresh mint, washed dried and chopped fine
1 scallion thinly slice and sparsely chopped
Scrub the potatoes, remove eyes and place them in a 2-quart pot with 1 cup of water. Bring water to a boil, let simmer with the lid open about 14 of an inch. The potatoes will be finished when the water evaporates. Keep a close watch so that they do not brown on the bottom.
Grab a large glass bowl and place potatoes gentle inside the bowl. The salad would look so festive with the nice plump halved potatoes.
Add chopped herbs and scallions, olive oil, and squeeze the lemons over this combination taking care that seeds do not find their way into the bowl.
Add a little sea salt and fresh ground pepper, about 1/4 teaspoon each.You may want a little more or a little less.
Toss gently to mix ingredients.
Serve at room temperature.
If you have a picky eater in the house set aside a few cooked potatoes. Make sure to say how yummy you herbed Lebanese potatoes salad tastes and offer them a taste.