This is so simple to prepare and it is simply delicious!
Quoting food writer and cookbook author–and staff reporter for the New York Times Food section, Melissa Clark:
“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.”
- 2 pounds small waxy white or yellow potatoes, roughly about the same size (I used the Dynamic Duo from The Little Potato Company.)
- 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 (I used red pepper flakes.)
- 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. (I have always cut the potatoes before boiling.)
- In a bowl, whisk together lemon juice, salt and olive oil.
- 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.
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