Looking for a delicious recipe for your next summer picnic? Want a side dish that is super easy to whip up and has less than 10 ingredients? And best of all, want to make something healthy that also tastes good? If you answered yes to any (or all) of these then this potato salad is for you.
Now you’re probably thinking, potato salad? How is that healthy? Well folks, this one is the antithesis of those thick, creamy mayonnaise-based potato salads. You know the ones that make you super nervous as they sit in the sun all day at your summer picnic? And for those of you who can’t stand mayonnaise, I can vouch that this is the perfect yummy alternative.
The trusty potato is the most popular vegetable in the United States. Not surprising really, given the amount of french fries and potato chips we as a nation consume. Those processed foods give the potato a bad name. If cooked without the added unhealthy fats, potatoes are a good source of vitamin B6, potassium, vitamin C and fiber. They are also relatively cheap compared to some other vegetables and available year-round.
The recipe below is courtesy of The New York Times Food, but I do have some thoughts based on my experience making the recipe. I used yellow potatoes for this recipe and cut them into smaller 1/2 inch chunks after boiling than what was called for (1 1/2 inch chunks are pretty big!). I also personally feel like this recipe calls for too much salt. I ended up using between 1/2 and 1 teaspoon and it ended up fine. You can always add in more later if you want, but too much salt can completely kill a recipe. Plus, most of us get enough sodium from the prepared foods in our diets. I used regular ground black pepper in place of Turkish pepper and the mint leaves top it off perfectly.
Lemon Potato Salad with Mint
Yields 8 servings
Time 45 minutes (this includes boiling the potatoes)
2 pounds small waxy white or yellow potatoes, roughly 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
1/2 cup thinly sliced scallions, white and green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, 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 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.
Happy Summer Cooking!