Lemon Potato Salad with Mint and Parsley

We are imagining that you may have some potatoes from last week that you could combine with the parsley that you have this week!

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.

meal or course
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