CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57063304   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Potato Salad w/Mint   
    Categories: Potatoes, Citrus, Vegetables, Herbs   
         Yield: 8 servings   
       
         2 lb Small waxy white or yellow   
              - potatoes; about the same   
              - size   
              Juice of 1 lemon; more for   
              - serving   
     1 1/2 ts Kosher salt; more as needed   
       1/2 c  Extra-virgin olive oil   
       1/2 c  Thin sliced scallions; white   
              - and light green parts,   
              - more for serving   
       1/4 c  Torn mint leaves; more for   
              - serving   
       1/4 ts Turkish pepper; more for   
              - serving   
       
     Place whole unpeeled potatoes in a large pot with enough   
     salted water to cover by 1". Bring to a boil over   
     medium-high heat and cook until potatoes are just   
     tender, 15 to 25 minutes depending upon size. Drain and   
     cut potatoes in 1 1/2" chunks as soon as you can handle   
     them.   
        
     In a bowl, whisk together lemon juice, salt and olive   
     oil.   
        
     Transfer hot potatoes to a large bowl and toss with   
     dressing, scallions, mint and Turkish pepper. Let cool   
     to room temperature, or refrigerate until ready to use.   
     Just before serving, top with additional lemon juice,   
     scallions, mint and Turkish pepper.   
        
     By: Melissa Clark   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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