This recipe is from Melissa Clark of the New York Times. I met Melissa last summer and love her creative, yet simple recipes like this one. Here’s my slight adaptation.
LEMON POTATO SALAD WITH MINT
2 pounds small waxy white or yellow potatoes, roughly about the same size
Lemon juice to taste - start with 1 large lemon
Salt and pepper to taste
1/4 to 1⁄2 cup extra-virgin olive oil
1⁄2-3/4 cup thinly sliced scallions, white and light green parts, more for serving
Handful torn mint leaves, more for serving
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 1/2-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 salt and pepper, dressing, scallions, mint and Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions and mint.