Lemon Potato Salad With Mint
, 35 min, 8 servings
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 | ||||
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