Lemon-Mint Potato Salad
Perfect picnic side dish
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.
