Lemon Potato Salad With Mint | Bruns Cookbook

Ingredients

• 2 pounds small waxy white or yellow potatoes, roughly about the same size
• Juice of 1 lemon, more for serving
• 1 ½ teaspoons kosher salt, more as needed
• ½ cup extra-virgin olive oil
• ½ cup thinly sliced scallions, white and light green parts, more for serving
• ¼ cup torn mint leaves, more for serving
• ¼ teaspoon Turkish pepper, more for serving