Lemon Potato Salad With Mint

Lemon Potato Salad With Mint 

This light and refreshing potato salad is the antithesis of the usual,
creamy, mayonnaise-based recipes. The mint and scallion add a bright,
herbal flavor while the sprinkle of chile lends a kick. Make this the
morning you plan to serve it and let it marinate at room temperature
all day long. Or refrigerate for longer storage but be sure to bring
it to room temperature before serving. Other herbs like cilantro,
parsley, tarragon and sage can be substituted for the mint; adjust the
quantity to taste.
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 
Preparation
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 1/2-inch chunks as soon as you can
handle them.
2.	In a bowl, whisk together lemon juice, salt and olive oil.
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.