Lemon potato salad with mint

• 2 pounds small potatoes, whole and unpeeled

• juice of 1 lemon, plus more for serving (2 to 4 tablespoons fresh lemon juice)

• 1 1/2 tsp kosher salt, plus more to taste

• 1/2 cup extra-virgin olive oil

• 1/2 cup finely chopped red onion

• 1/4 cup torn mint leaves, plus more for serving

• 1/4 teaspoon freshly ground black pepper, plus more for serving

Place potatoes in a large pot with enough salted water to cover them by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes, depending on size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a large bowl, whisk together lemon juice, salt and olive oil.

Add the warm potatoes, red onions, mint, and black pepper to the bowl and toss with the dressing. Let cool to room temperature, or refrigerate until ready to use.

Just before serving, top with additional lemon juice, fresh mint and black pepper, to taste.

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