Side
Minted Potato Salad
04
Feb
Feb
Mint and new potatoes go together so well, this potato salad emulates that and is perfect to accompany a BBQ or cold meats on a warm evening.
Simple basic ingredients that come together for a tasty side dish, if the potatoes are nice and clean I don’t even peel them I just diced them and boil, more fibre, more goodness.
I love the way the dressing soaks into the warm potatoes, if you have plenty of fresh mint you could add some mint sprigs to the potatoes when you boil them for extra minty flavour.
Minted Potato Salad
A creamy mint flavoured potato salad
Ingredients
- 6 Large Potatoes, diced Peeled or unpeeled
- 2 Spring Onions sliced
- 2 Tbsp Parsley, chopped
- 2 Tbsp Mint, chopped
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour cream
- 2 Tbsp Thick mint sauce Optional
- Pinch Salt
- Pinch Pepper
Instructions
- Boil potatoes (I don't peel them but it's up to personal taste) until just cooked approximately 20 minutes, drain.
- Combine remaining ingredients in a bowl.
- Add the still warm potatoes and toss to coat, I like the way the dressing coats the warm spuds.
- Perfect to serve with cold meat or BBQ meat.
Notes
This salad keeps for 3 or 4 days in the fridge if it doesn’t get gobbled up in one go.
