Cellphone Chronicles – What I Tried This Week:
In a nut shell: Cooked new potatoes seasoned with lemon juice, mint and scallions. Served cold like a Summer potato salad.
![Lemon mint potato salad.](https://i2.wp.com/highlandsranchfoodie.com/wp-content/uploads/2024/06/mint-potatoes.jpg)
Would I Make This Again?
Personally no. This is a potato salad recipe that is served cold. Even though I thought the flavor was fresh and appealing, if I’m going to make potato salad to serve as a cold side dish, I’ll stick with my mayo based recipes. I served this for guests and two people admitted that they were surprised when they bit into a cold potato. By appearance, they expected it to be a hot dish.
And besides, my neighbor Rani serves a similar cold Lebanese potato salad that is to live for. I need to get that recipe. Much better than this one.
This recipe comes from the New York Times. Here’s their entry paragraph to describe this recipe:
“This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.”
Points and Perks
- Perk: This recipe is a make ahead recipe, always a perk when having guests.
- Perk: It is fresh and very interesting with flavor and a very Summery potato salad recipe.
- Perk: It’s an easy recipe to make.
- Perk: Using small Yukon Gold Potatoes with their tender skins means there’s no peeling.
- Point #1: Instructions say to serve cold or at room temperature. It has all of the appearances of being a hot dish.
- Point #2: This recipe calls for Turkish Pepper. ??? I don’t know what that is, so used Aleppo Pepper — I love Aleppo pepper.
More Potato Side Dish Recipes
Please note: The recipe in this article changes each week. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.
Lemon Potato Salad with Mint
Ingredients
- 2 pounds small waxy white or yellow potatoes roughly about the same size
- Juice of 1 lemon, more for serving
- 1 1/2 teaspoons kosher salt, more as needed
- 1/2 cup Extra Virgin Olive Oil
- 1 1/2 cup thinly sliced scallions white and green parts
- 1/4 cup torn mint leaves more for serving
- 1/4 teaspoon Turkish pepper I don't know what that is so used Aleppo Pepper
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 1½-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 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.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann,
I am a fan of Karen’s too! I think it has been about fifteen years.
This is a tasty summer dish. Marinated grilled chicken breasts, lot of lemon and an olive tapenade-put me down!
Well I’m a little confused from the comments because I’m reading about your big Italian salad and others are talking about soups and peaches. Anyway, your comment that this was your best salad yet says a lot and I’ll be sure to add the Calabrese Antipasto Salad to the mix.
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
I love lentils but don’t make them as often as I should! Love this weekly recipe!