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Title: Lemon Potato Salad w/Mint
Categories: Potatoes, Citrus, Vegetables, Herbs
Yield: 8 servings

2 lb Small waxy white or yellow
- potatoes; about the same
- size
Juice of 1 lemon; more for
- serving
1 1/2 ts Kosher salt; more as needed
1/2 c Extra-virgin olive oil
1/2 c Thin sliced scallions; white
- and light green parts,
- more for serving
1/4 c Torn mint leaves; more for
- serving
1/4 ts Turkish pepper; more for
- serving

Place whole unpeeled potatoes in a large pot with enough
salted water to cover by 1". 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 in 1 1/2" chunks as soon as you can handle
them.

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

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.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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