Ingredients

• 3 pounds Yukon Gold potatoes , peeled, quartered, and sliced into 1/4-inch pieces
• 1 tablespoon kosher salt , or more to taste
• 1 tablespoon dried mint , divided
• 0.5 cups mild olive oil , divided
• 1 large red onion , diced
• 0.5 cups diced red bell pepper
• 2 cloves garlic , minced
• 0.33 cups lemon juice , or more to taste
• 0.5 cups thinly sliced green onions
• 0.25 cups chopped fresh mint
• 2 tablespoons chopped fresh Italian parsley
• 0.25 teaspoons freshly ground black pepper
• 0.25 teaspoons Aleppo chili flakes
• 1 pinch cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition per serving