Lemon Potato Salad with Mint

Cooking from Cookbook Challenge is an event I like to participate when ever possible. For this challenge we need to cook and post a recipe from a cookbook, from a TV show, paper clippings or recipes taken from friends and relatives. This challenge is a nice way to try out new recipes. Today’s recipe is from past Wednesday’s New York Times Food section.

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Lemon potato salad with mint is a great summer salad that can be packed for picnics or barbeque parties. This is such an easy recipe that it can be put together in 30 – 40 minutes. The only time consuming part of the preparation is boiling potatoes. Once the potatoes are boiled, these are tossed with the dressing.

Potato Salad, Salad, NYT potato salad, Cooking from Cookbook Challenge, CCChallenge,

The dressing used for the potatoes is a simple dressing with lemon juice, extra virgin olive oil and salt. Potatoes are tossed with lemon vinaigrette, scallions and mint. Recipe called for Turkish Pepper and I used chili powder instead. Also, I was short of mint and used what I had on hand and used olive oil instead of extra virgin olive oil as I ran out of it. The salad was flavorful and goes well with grilled food. If you are still looking for a salad to go with all the barbequed meats for this long weekend barbeque party, try this salad and it is very easy to put together.

Potato Salad, Salad, NYT potato salad, Cooking from Cookbook Challenge, CCChallenge,

Source: New York Times
Preparation: 30 – 40 minutes
Serves: 2 – 3


  • 1 lb. Small Waxy White or Yellow Potatoes (I used red potatoes)
  • ¾ tsp. Kosher Salt (adjust to taste, I used common table salt)
  • ½ Lemon, juiced which is a about 2 tbsp.
  • ¼ cup Extra Virgin Olive Oil (I left I could have used less oil)
  • ¼ cup Scallions thinly sliced
  • 2 tbsp. torn Mint Leaves and more for serving
  • 1/8 tsp. Turkish Pepper, more for serving (I used chili powder)


  • Wash potatoes and place in a sauce pan and fill with water, 1 inch above the potatoes. Add about 2-3 tbsp. salt and boil until potatoes are cooked, about 20 – 25 minutes. Do not overcook the potatoes.
  • Drain the potatoes and fill with cold water. Peel the potatoes and cut into 1 ½ inch cubes when the potatoes are still hot or at least warm enough to handle.
  • Prepare the dressing by whisking together lemon juice, oil and salt.
  • Pour the dressing over the potatoes, add scallions & mint, chili powder and toss.
  • Let the potatoes cool or refrigerate until ready to serve.
  • Top with additional lemon juice, scallions and mint before serving. Taste the salad and add salt and chili powder, if required.


  • I left the oil was too much and could reduce it a bit.
  • I never taste or used Turkish pepper. I felt I could have used more chili powder but the salad tasted fine with quantity I used.

Events: This goes to this week’s Cooking from Cookbook Challenge.

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