MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Potato Salad With Mint
 Categories: Potatoes, Citrus, Vegetables, Herbs
      Yield: 8 Servings

      2 lb Small waxy white or
           - yellow potatoes;
           - about the same size
      1    Lemon; juice of,
           - more for serving
  1 1/2 ts Kosher salt; more as needed
    1/2 c  Extra-virgin olive oil
    1/2 c  Scallions; white &
           - light green parts,
           - thin sliced,
           - more for serving
    1/4 c  Mint leaves; torn,
           - more for serving
    1/4 ts Turkish pepper;
           - more for serving

  Place whole unpeeled potatoes in a large pot with enough salted
  water to cover by 1". 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 in 1-1/2" 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 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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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