Lemon Potato Salad with Mint

1. Cook Potatoes

Place the small waxy potatoes in a large pot of water with a touch of kosher salt. Bring to a boil over high heat, then reduce to a simmer for 15 to 25 minutes until the potatoes are tender when pierced with a fork.

2. Prepare Dressing

While the potatoes are cooking, whisk together the lemon juice, kosher salt, and extra-virgin olive oil in a bowl to create the dressing for the salad.

3. Dress Potatoes

Once the potatoes are cooked, drain them and slice into halves or quarters. Place them in a large bowl and pour the prepared lemon dressing over the warm potatoes, ensuring each piece is coated.

4. Add Fresh Herbs and Pepper

Fold in the thinly sliced scallions, torn mint leaves, and Turkish pepper into the dressed potatoes, mixing gently to distribute evenly.