Description
A lighter potato salad with a lovely lemony, minty accent. Quick and easy to make, and delicious.
Ingredients
- 2 pounds small waxy white or yellow potatoes (roughly about the same size)
- 2 lemons (juice the first one, reserve the second for serving)
- 1 ½ teaspoons coarse sea salt (more as needed)
- ½ cup extra-virgin olive oil
- ½ cup thinly sliced scallions (white and green parts, plus more for serving)
- ¼ cup torn mint leaves (plus more for serving)
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon crushed Turkish or Aleppo chile pepper (for serving)
Instructions
- 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 ½-inch chunks as soon as you can handle them.
- 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 cayenne pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice from the second lemon, scallions, mint and Turkish pepper.
Notes
What’s Turkish pepper? “Maras chiles, used in what we know as Turkish pepper, are typically only found crushed and unlike most of chile flakes you may be most familiar with, are not completely dry. Like its close chile cousins Urfa Biber (another Turkish grown chile) and Aleppo chile peppers (from pre-war torn Syria), Maras biber is known for its rich, complex and slightly sweet flavor.”
Make sure to dress the hot potatoes with the olive oil and lemon juice so they absorb the flavor. And, dress the finished salad with plenty of fresh scallions and mint.
If you don’t have the Turkish pepper, try a tiny pinch of crushed red pepper flakes and a little smoked paprika.