Lemon potato salad with mint

If you are looking to break away from the traditional, mayo-heavy potato salad, this vibrant lemon potato salad with mint is the refreshing upgrade your next gathering needs. Featured by 205focus.com, this recipe brings together tender potatoes, zesty lemon, and a subtle heat from Turkish pepper for a dish that is as balanced as it is flavorful.

Why You Will Love It

This dish is all about bright, herbal notes. While mint and scallions take center stage, the recipe is highly versatile; feel free to swap in cilantro, parsley, tarragon, or sage depending on your preference. For the best flavor, prepare this the morning you plan to serve it and let it marinate at room temperature, allowing the potatoes to fully absorb the dressing. If you choose to refrigerate it for storage, simply bring the salad back to room temperature before serving for the best texture and taste.

Ingredients

• 2 pounds small waxy white or yellow potatoes (roughly uniform in size)
• Juice of 1 lemon (plus extra for finishing)
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1/2 cup extra-virgin olive oil
• 1/2 cup thinly sliced scallions (white and light green parts, plus extra for serving)
• 1/4 cup torn mint leaves (plus extra for serving)
• 1/4 teaspoon Turkish pepper (plus more for serving)

Instructions

1. Prepare the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover with salted water by about 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are just tender, which should take roughly 15 to 25 minutes. Once drained, slice the potatoes into 1 1/2-inch chunks while they are still warm enough to handle.

2. Mix the Dressing: In a mixing bowl, whisk together the lemon juice, kosher salt, and olive oil until well combined.

3. Toss and Serve: Transfer the warm potato chunks into a large bowl. Toss them gently with the dressing, sliced scallions, mint, and Turkish pepper. Allow the salad to cool to room temperature. Just before you are ready to serve, hit the dish with an extra splash of lemon juice and a final garnish of scallions, mint, and a sprinkle of Turkish pepper.

Original content sourced from The New York Times.