Lemon Potato Salad With Mint
Updated June 26, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 ½ teaspoons kosher salt, more as needed
½ cup extra-virgin olive oil
½ cup thinly sliced scallions, white and light green parts, more for serving
¼ cup torn mint leaves, more for serving
¼ teaspoon Turkish pepper, more for serving
Nutritional analysis per serving (8 servings)
22 grams carbs; 213 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 341 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. 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 into 1 ½-inch chunks as soon as you can handle them.
- Step 2
In a bowl, whisk together lemon juice, salt and olive oil.
- Step 3
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.
Private Notes
Comments
I've made a Greek sort of version of this potato salad for over twenty years. The key is to add the oil and lemon while the potatoes are still hot and always serve at room temp. So simple I can make it the day of the event. Sometimes I add some celery just for a bit of crunch.
This is my go-to potato salad. Great set of flavors.
Some tips:
- Be sure to toss the potatoes with the dressing while the potatoes are WARM! Then, CHILL THEM!! 20-30 minutes in the fridge is fine.
- Slightly undercook the potatoes, if you can, so they aren't too soft.
- Any onion (red, green) will work. If you have celery, add that, too.
- Smoked paprika is fine (in place of the Aleppo pepper).
- The fresh herb is important - mint is great, but basil or parsley would also work.
ENJOY!
The small potatoes in three colors (red, yellow, purple) adds additional color to this tasty dish. I used only 1/4 cup oil which seemed to be plenty as it pooled in the bottom of the dish. Including zest from the lemon brightens the dish even more without being overwhelming. Excellent lunch the the next day tossed with grilled chicken, asparagus, and red bell pepper. Definitely in rotation for us.
I was underwhelmed. It sounded good. Made as directed. Just okay. Wouldn’t make again.
Excellent alternative to standard potato salad. Keeps well and really good just warm.
I made the recipe with Jeremy’s notes - slightly undercooked so the potatoes don’t fall apart, with smoked paprika and tossed the potatoes in the dressing while still warm. These were delicious, easy and a huge hit!!!