Lemonherb Potato Salad By Linda Recipes

Steps:

• For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
• When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
• For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
• Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. 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 into 1 1/2-inch 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.

Steps:

• While potatoes cook, mix dressing and season with s and p. Then put in herbs Cut pepper and onion. After potatoes cool about 15 min, add dressing, tasting and adding more s and p as needed. Good served at room temp.