It’s Memorial Day weekend here in the US and the unofficial beginning of the Potato Salad Season. I love potato salad and I have eaten a lot of different kinds and summer just makes it taste better. My Aunt Kate made a great German potato salad, my mother-in-law Jane made a fabulous eggy potato salad. But I even think deli potato salad, though not always the greatest, has its place in the potato salad pantheon. I experimented with a lot of salads over the years hoping to create my own style. Sometimes I tried to copy Jane. Mine was not bad but never like hers. I eventually discovered James Beard’s Old-fashioned Oregon Potato Salad and made that for a while but now I think my salad has evolved into combination of Jane and Jim.
So what to make for this weekend? Mine, Jane’s, Jim’s or something new. Curt follows the New York Times food column and he handed me a printout of Melissa Clark’s Lemon Potato Salad with Mint. Looked interesting, looked easy. I tried it and it is good enough to share. Here goes.
I halved the recipe for the two of us but I am posting the full recipe in case you are having company.
Lemon Potato Salad with Mint
2 lbs potatoes
Juice of one lemon, more for serving
1 1/2 tsp Kosher salt
1/2 C extra-virgin olive oil
1/2 cup thinly sliced scallions, more for serving
1/4 C torn mint leaves, more for serving
1/4 tsp Turkish pepper ( I used Aleppo)
Step 1: Boil potatoes in salted water until just tender. Drain and cut potatoes into 1 1/2 inch chunks as soon as you can handle them. Important note: Dressing is going on hot potatoes.
Step 3: Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and pepper. Let cool to room temperature or refrigerate. Just before serving, top with additional lemon juice, scallions, mint and pepper.
It was quick and tasted great. We paired it with burgers, done on the grill, and accompanied it with a nice Petit Syrah. I think we have a new favorite but for tomorrow I think I’ll try Jane’s salad with our ribs.