One of my favorite side dishes for any Summer gathering or event is potato salad. The version I grew up with was my Nona’s Italian potato salad, which was made with olive oil instead of mayonnaise. I still prefer light and refreshing versions over the creamy mayo-based ones. This potato salad will be made on repeat for all our warm weather events this year.

Instead of mayonnaise, an emulsion of lemon juice and olive oil coats the cooked potatoes. Mint brings a bright, herbal flavor to the salad. Aleppo pepper, a flavorful and mildly spicy chili pepper from the Middle East, is mixed in to add a touch of heat to the dish. Scallions finish the salad and contribute a fresh and bright bit of pungency to it.

Make this in the morning and serve it later that day, allowing the potatoes to marinate at room temperature all day long. Refrigerate for longer storage, bringing the salad to room temperature before serving.

Lemon Potato Salad with Mint

Lemon Potato Salad with Mint (adapted from cooking.nytimes.com) Total Time Required: 45 minutes, Yield: 8 servings

Ingredients:

• 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 light green parts, more for serving
• 1/4 cup torn mint leaves, more for serving
• 1/4 teaspoon Aleppo pepper, more for serving

Directions:

Place the whole unpeeled potatoes in a large pot with enough salted water to cover them by 1 inch. Bring the water to a boil over medium-high heat and cook until the potatoes are just tender, about 15 to 25 minutes, depending on their size. Drain the potatoes then cut them into 1-1/2 inch chunks as soon as they are cool enough to handle.

Boil the potatoes and cube them once cool enough to handle.

In a bowl, whisk together the lemon juice, salt, and olive oil.

Whisk together the ingredients for the dressing.

Transfer the potato chunks to a large bowl. Toss them with the dressing, scallions, mint and pepper.

Combine the potatoes with the dressing, scallions, mint, and pepper.

Let the salad cool to room temperature or refrigerate until ready to use, bringing it back to room temperature for serving. Top with additional lemon juice, scallions, mint, and pepper just before serving.

Serve at room temperature.

Potato salad is a Summer staple!  ~Linda

Lemon Potato Salad with Mint (adapted from cooking.nytimes.com)  Total Time Required: 45 minutes, Yield: 8 servings

Ingredients:

• 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 light green parts, more for serving
• 1/4 cup torn mint leaves, more for serving
• 1/4 teaspoon Aleppo pepper, more for serving

Directions:

Place the whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring the water to a boil over medium-high heat and cook until the potatoes are just tender, about 15 to 25 minutes, depending on their size. Drain the potatoes then cut them into 1-1/2 inch chunks as soon as they are cool enough to handle.

In a bowl, whisk together the lemon juice, salt, and olive oil.

Transfer the potato chunks to a large bowl. Toss them with the dressing, scallions, mint and pepper. Let the salad cool to room temperature or refrigerate until ready to use, bringing it back to room temperature for serving. Top with additional lemon juice, scallions, mint, and pepper just before serving.