Lemon Potato Salad With Mint
Updated June 27, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (8 servings)
213 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 341 milligrams sodium
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.
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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 1½-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.
Loved this recipe! I lowered the oil and upped the lemon like others suggested and it was sooo good. I also added dill. Everyone at the party wanted the recipe.
I made this several times this past summer following the recipe. Since it's winter, I made it again, subbing arugula for the mint this time. Very nice flavor combo and can be made in advance.
Really good. Added more lemon juice. Add when potatoes are still warm and serve at room temp.