Lemon Potato Salad With Mint Recipe (2024)

I've made a Greek sort of version of this potato salad for over twenty years. The key is to add the oil and lemon while the potatoes are still hot and always serve at room temp. So simple I can make it the day of the event. Sometimes I add some celery just for a bit of crunch.

The small potatoes in three colors (red, yellow, purple) adds additional color to this tasty dish. I used only 1/4 cup oil which seemed to be plenty as it pooled in the bottom of the dish. Including zest from the lemon brightens the dish even more without being overwhelming. Excellent lunch the the next day tossed with grilled chicken, asparagus, and red bell pepper. Definitely in rotation for us.

I've made this a couple of times. Once with mint - it was good. Just now with dill - delicious!

What kind of pepper is Turkish pepper? if I google it, it comes out it's a Swedish candy...

This is a keeper! I used 1/4 olive oil per other reviewers. Subbed lemon balm for mint as I couldn't tell the difference in the garden (!). Also subbed 3 parts paprika and one part cayenne for Turkish pepper, which is unavailable in my area. Would add lemon zest next time for another fresh burst of flavor.

It seemed a bit too oily, but very good. I might try next time reducing oil by half, or maybe going to a third cup.

Instead of boiling the potatoes, I cut them into bite-size pieces, toss them with a little olive oil, salt & pepper and roast them in a single layer at 400 deg for 20-25 min. Then I toss them with the dressing while still hot so they soak it all up. I also decreased the olive oil in the dressing to 1/4 cup and add lemon zest before juicing the lemon. Sometimes I add some Dijon mustard to the dressing to help it emulsify. Almost any fresh herb will work. Makes wonderful workday lunches.

If you cut back the oil don't you need to cut back the lemon juice as well, maybe juice of half a lemon, to keep flavor in balance? The notes on these recipes are so valuable. I never make a recipe without reading the notes first.

I happened to have all the ingredients on hand except the Aleppo pepper, so I made it and used crushed red pepper instead. It is beautiful to look at and delicious. This is a good summer salad.

Followed the recipe, using cilantro and parsley as suggested instead of mint, with one major exception: rather than using the oil, used mayonnaise, making a lemon aioli with lemon juice and a piece of preserved lemon for extra lemon kick and the salt. The result was very nice.

Loved this, but one change I would make is to cut back on the scallion. Half a cup was way to much onion taste for me. One-fourth cup would have been much better.

Adjusted this recipe a bit to accommodate a more "French cuisine"-inspired menu. I eliminated the scallions in favor of chives. Added chives and remainder of herbs (mixture of mint, tarragon and basil) right before serving to maintain freshness. Sprinkled all with crushed pink peppercorns in place of Aleppo pepper. Looked and tasted great.

I totally agree about holding off on oiling the potatoes too early, but I do like to add the salt and acid (lemon juice in this case) while the potatoes are still hot. This way they absorb the tang and seasoning without becoming mushy -- then once they're cooler I add the oil. This is my go-to technique with most grains and pulses for salads too!

This was a nice, lighter take on a potato salad. We ate it with ham, and it helped to balance the meal vs. a heavier potato dish. I liked the mint. I would make it again.

Quite the hit at the barbeque. Used several suggestions: dill, mint in the cooking water. But as cooks do, I tasted and adjusted. Doubled the pepper, used much less oil, and cut back on salt. A great recipe! The lemon and lemon zest made it.

Easy, fast and delicious. I took the community suggestions and halved the amount of olive oil to 1/4 cup and subbed smoked paprika for Turkish pepper. Everyone loved it and wanted the recipe.

Great tip to cut back on the oil. This was delicious. I will be adding it to my summer potluck list.

I used this recipe with additional mint instead of the scallions I used 2 cloves of minced fresh garlic.

Delicious recipe- and I think making it a day ahead deepens and improves all the flavors. I used cilantro because I didn’t have enough mint -and I love it! I also added finely diced celery because I love a little crunch. Great recipe! I will make it again.

less oil

3 parts paprika and 1 part Cayenne for Turkish pepper.

I would make this again. Would reduce olive oil by half. Used equal parts paprika and cayenne in place of Turkish pepper. Cut potatoes before cooking (cooked for a lesser duration, ~10min). Used equal parts basil and mint for the fresh herbs.

Barba says only 1/4 c oil. Add lemon zest. Use paprika and cayenne instead of aleppo

I’ve made this several times, with a few different variations, and it’s delightful. Korean pepper flakes work well in place of Aleppo pepper (use lots if you like heat), and adding minced preserved lemons instead of fresh zest was also a success.

Cooked the potatoes for 15 minutes longer than the recipe calls for and some pieces were still slightly undercooked (at least to my taste in a potato salad).May do a different version in the future, but cut the potatoes before boiling and make a more robust dressing.

Perfect for summer. I omitted the turkish pepper and added in thinly sliced green apple for crunch.

I love vinaigrette style potato salads and I love lemons, but I found this flat. A splash of white wine vinegar snapped it into focus for me. Then I liked the way the lemon juice softened the sharpness of the vinegar. In the future, I will include some lemon juice in my potato salads, along with vinegar. Supplemented the mint with basil and chives; liked the mint best. Different and interesting.

Used our standard 2:1 oil:lemon juice ratio. Cut up Yukon golds before boiling. Used part mint, part basil (all basil would work). Per comment added zest from the lemon. Just before serving added a little more lemon juice. Definitely adding to our potato salad rotation.