Harissa Potato Salad with Mint and Lemon | Christopher Kimball’s Milk Street | Recipes, TV and Cooki
Before tossing the potatoes with the mayo, we combine them while warm with lemon zest, lemon juice and black pepper so they better absorb the seasonings.
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Ingredients
- 2 pounds russet potatoes, peeled and cut into ¾-inch pieces
- Kosher salt and ground black pepper
- 1 tablespoon grated lemon zest, plus 4 tablespoons lemon juice, divided
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