Lemon Potato Salad with Mint and Parsley

Recipe from Melissa Clark at the New York Times

Serves: 4


2 lbs. potatoes, whole and unpeeled
juice of 1 lemon, plus more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra virgin olive oil
1/2 cup thinly sliced scallions, white and green parts
1/4 cup torn mint leaves, plus more for serving
1/4 cup roughly chopped parsley leaves, plus more for serving
1/4 teaspoon Turkish pepper


Put the potatoes in a large pot of salted water.  You want the water to cover the potatoes by 1”.  Bring to a boil over medium high heat and cook until just tender (15 - 25 minutes depending on the size of the potato).  Drain.  As soon as you can handle them, cut them into 1 1/2” chunks.  In a bowl, whisk together the lemon juice, salt and olive oil.  Transfer the hot potatoes to a large bowl and toss with the dressing, scallions, mint, parsley and pepper.  Let cool to room temperature before serving.  Just before serving, top with a bit more lemon juice and herbs.