This light and refreshing potato salad is the opposite of the usual creamy, mayonnaise-based versions. Instead, warm steamed potatoes are tossed with a bright lemon dressing, scallions and fresh mint, allowing them to soak up every bit of flavor as they cool. The result is a potato salad that is vibrant, herbaceous and perfect for warm-weather entertaining.

The key to this recipe is making it at least a few hours before you plan to serve it. I like to steam the potatoes, cut them in half as soon as they’re cool enough to handle, and immediately toss them with the lemon dressing and scallions. Warm potatoes act like little sponges, absorbing the dressing while gently mellowing the sharpness of the scallions. I wait to stir in the fresh mint just before serving so it stays bright and doesn’t wilt. Feel free to adjust the amount of mint to your taste, but I do recommend using fresh mint rather than dried. If you’re lucky enough to have mint taking over your garden this time of year, this recipe is the perfect excuse to put it to good use.

A sprinkle of Aleppo pepper finishes the salad with just the right amount of warmth. Aleppo pepper, also known as Halaby or Turkish pepper, is a mildly spicy Middle Eastern chile with a subtle fruity flavor and hints of cumin and sun-dried tomato. It’s less fiery than crushed red pepper flakes and has a gentle, lingering heat that pairs beautifully with the tart lemon and cooling mint. If you don’t have Aleppo pepper, substitute an equal amount of sweet paprika mixed with a pinch of crushed red pepper flakes, or simply use a small amount of crushed red pepper flakes on their own, keeping in mind they’ll provide more heat and less complexity.

This potato salad is an ideal dish for a summer barbecue, Fourth of July picnic or any warm-weather gathering. I recently served it alongside grilled New York strip steaks, but it’s equally delicious with grilled chicken, fish or burgers.

Lemon-Mint Potato Salad

Perfect picnic side dish

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Course Side

Servings 6

Ingredients

2 pounds baby gold potatoes, roughly about the same size see Notes
2 tablespoons freshly squeezed lemon juice (~ 1 lemon) see Notes
2 medium garlic cloves, minced
1/4 teaspoon (or to taste) Aleppo pepper
4-1/2 tablespoons extra virgin olive oil
4 scallions, thinly sliced (~ 1/2 cup)
1/3 cup fresh mint, thinly sliced (chiffonade-style)
Kosher salt
Flaky sea salt, such as Maldon for serving

Instructions

Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes. When cool enough to handle (I wear rubber gloves), cut each potato in half.
Whisk lemon juice, garlic, Aleppo pepper and 1 teaspoon Kosher salt together.
Slowly add olive oil while whisking to emulsify.
Add hot potatoes to a bowl and toss with dressing and scallions until well coated.
Cover and let sit at room temperature for a few hours. If you’re making it more than a few hours in advance, refrigerate it and bring it out an hour before serving.
Just before serving add mint and a bit more dressing, if needed. Sprinkle it with flaky sea salt.

Notes

If you're using larger potatoes you'll want to cut them into at least quarters.
Before squeezing a lemon, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
You may have extra dressing – use it as a dressing for a green salad.
Dressing keeps for a few weeks in the refrigerator.