Lemon Potato Salad With Mint

By Melissa Clark · cooking.nytimes.com

8 servings

35 min

Warm waxy potatoes dressed with lemon, olive oil, and fresh mint; served at room temperature or chilled.

prepFill a large pot with salted water and bring to a boil
900 g small waxy white or yellow potatoes, roughly the same size	Boil potatoes until tender, 15–25 min	Drain, cut into 1½-inch chunks	Toss hot potatoes with dressing, scallions, mint & pepper	Cool to room temperature or chill
Juice of 1 lemon, more for serving	Whisk lemon juice, salt & olive oil
1 ½ teaspoons kosher salt, more as needed
120 ml extra-virgin olive oil
60 g thinly sliced scallions, white and light green parts, more for serving
10 g torn mint leaves, more for serving
¼ teaspoon Turkish pepper, more for serving

Read left to right — each column combines what's behind it.

🛒 Shopping list7 items

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.