Lemon Potato Salad With Mint

1. 1

   Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch.

2. 2

   Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.

3. 3

   Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

4. 4

   In a bowl, whisk together lemon juice, salt and olive oil.

5. 5

   Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper.

6. 6

   Let cool to room temperature, or refrigerate until ready to use.

7. 7

   Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.