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.
Call me old fashioned, but I like to slide the skins off the potatoes after they are boiled. I prefer the texture, and I think the dressing is more easily absorbed.
WOW! What a hit on a 103degree day! This potato salad, made in the early, cooler part of the day, was served cold, alongside blanched chilled string beans (with a squeeze of fresh lemon juice) as well as freshly sliced tomatoes lightly salted. It made eating in such heat a refreshing joy! Don’t forget the iced tea!
This salad is a crowd pleaser and in my regular rotation. I add spring onions or scallions (about 6 scallions, chopped) and increase the lemon to EVOO ratio. Haven't tried adding lemon zest, but sounds like a great addition.