shakshuka: Potato Salad with Fresh Herbs and Lemon

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Potato Salad with Fresh Herbs and Lemon

2 1/4 pounds small red-skinned potatoes, unpeeled

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel

Whisk oil, lemon juice and lemon peel in small bowl to blend.
Season dressing with salt and pepper.

1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint

Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.

Add potatoes to bowl with dressing and toss to blend.
Let stand 10 minutes.
Season to taste with salt and pepper, adding more dressing, if desired.
Serve at room temperature.
6 to 8 servings

(*) If you make it ahead of time, I recommend saving a good portion of the herbs to add at the last minute. They do tend to turn grey. The salad still tastes great either way.
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epicurious

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