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.

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.

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.

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

Ingredients:

• 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)

Preparation:

• 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.

Note:

• 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.