Lemon Potato Salad with Mint and Parsley
Lemon Potato Salad with Mint and Parsley Recipe from Melissa Clark at the New York Times Serves: 4 Ingredients 2 lbs.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 2 lbs. potatoes, whole and unpeeled
- juice of 1 lemon, plus 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
- 1/4 cup torn mint leaves, plus more for serving
- 1/4 cup roughly chopped parsley leaves, plus more for serving
- 1/4 teaspoon Turkish pepper
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