Lemon Potato Salad with Mint and Parsley

Put the potatoes in a large pot of salted water. You want the water to cover the potatoes by 1”. Bring to a boil over medium high heat and cook until just tender (15 - 25 minutes depending on the size of the potato). Drain. As soon as you can handle them, cut them into 1 1/2” chunks. In a bowl, whisk together the lemon juice, salt and olive oil. Transfer the hot potatoes to a large bowl and toss with the dressing, scallions, mint, parsley and pepper. Let cool to room temperature before serving. Just before serving, top with a bit more lemon juice and herbs.