Lemon Potato Salad With Mint

Name: Lemon Potato Salad With Mint
Total time: 45 min
Ingredients: 2 pounds small waxy white or yellow potatoes, roughly about the same size; Juice of 1 lemon, more for serving; 1 1/2 teaspoons kosher salt, more as needed; 1/2 cup extra-virgin olive oil; 1/2 cup thinly sliced scallions, white and light green parts, more for serving; 1/4 cup torn mint leaves, more for serving; 1/4 teaspoon Turkish pepper, more for serving

5.0

(1.8k)

cooking.nytimes.com

Your recipes

Total: 45 minutes

Servings: 8

Author : Melissa Clark

mint potato turkish pepper

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds small waxy white or yellow potatoes, roughly about the same sizeJuice of 1 lemon, more for serving1 1/2 teaspoons kosher salt, more as needed1/2 cup extra-virgin olive oil1/2 cup thinly sliced scallions, white and light green parts, more for serving1/4 cup torn mint leaves, more for serving1/4 teaspoon Turkish pepper, more for serving

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

Step 2

In a bowl, whisk together lemon juice, salt and olive oil.

Step 3

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.