Lemon Potato Salad With Mint Recipe

Mild potato salad contrasts with mayonnaise-heavy entrees. Hot chilies, mint, and scallions cool. A day of room-temperature marinating yields morning serving.


– 2pounds small waxy white or yellow potatoes, roughly about the same size – Juice of 1 lemon, more for serving – 1½teaspoons kosher salt, more as needed – ½cup extra-virgin olive oil – ½cup thinly sliced scallions, white and light green parts, more for serving – ¼cup torn mint leaves, more for serving – ¼teaspoon Turkish pepper, more for serving


Step 1

In a large pot, place whole, unpeeled potatoes and add enough salted water to cover by one inch. Boil for 15 to 25 minutes.

depending on the size of the potatoes, or until they are just soft. As soon as the potatoes are manageable, drain and cut into 1½-inch slices. 

Step 2

Whisk together olive oil, lemon juice, and salt in a bowl.

Step 3

Mix heated potatoes, sauce, scallions, mint, and Turkish pepper in a large bowl. Put in fridge or room temperature until use. Before serving, add lemon juice, scallions, mint, and Turkish pepper. 


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