Lemon Potato Salad With Mint

• 2 pounds small waxy white or yellow potatoes, roughly about the same size
• Juice of 1 lemon, 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 light green parts, more for serving
• 1/4 cup torn mint leaves, more for serving
• 1/4 teaspoon Turkish pepper, more for serving

1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch.
2. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
3. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
4. In a bowl, whisk together lemon juice, salt and olive oil.
5. Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper.
6. Let cool to room temperature, or refrigerate until ready to use.
7. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

potatoes, lemon, kosher salt, extravirgin olive oil, scallions, mint, turkish pepper

Taken from cooking.nytimes.com/recipes/1017405 (may not work)