As much as I love good mayo, my favorite potato salads all lack it, and when I saw this recipe its simplicity appealed to me. Serves 4:
Potato Salad with Lemon and Mint
- 1 pound small waxy white or yellow potatoes
- Zest and juice of ½ lemon
- ¾ teaspoon salt
- ¼ cup olive oil
- ¼ cup thinly sliced scallions, white and light green parts, more for serving
- 2 tablespoons torn mint leaves, more for serving
- 1/8 teaspoon Aleppo 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 1½” chunks as soon as you can handle them.
In a bowl big enough to hold the potatoes whisk together lemon juice, salt and olive oil. Add the hot potatoes and toss with dressing, scallions, mint and Aleppo pepper. Let cool to room temperature, or refrigerate until ready to use. Before serving, taste and top with additional lemon juice, scallions, mint, Aleppo pepper, serve and enjoy!
My verdict:
This potato salad is super easy to make and comes together in the time it takes to boil the potatoes. However, it needed tweaking. There might have been too much Aleppo pepper in it, I kind of dumped a large pinch into the bowl. My olive oil might have been a little strong (or off) for it. A little more salt and lemon juice perked it up.
If you have the patience, or leftovers, it’s even better the next day when the flavors have had a chance to meld and mellow.
*No Aleppo pepper? A good substitute is a mix of sweet paprika and cayenne, about 4 parts paprika to 1 part cayenne (feel free to up the cayenne as you like).
If anyone has a great potato salad recipe with mayo, comment with the recipe. I’d love to try it and maybe you’ll change my mind!
