Minty potato salad

Minted potato salad

I once posed a question to my students: What would you do if potatoes become extinct?

The outrage was incredible! No more chips, wedges, potato smiley faces, mashed potatoes, shepherd’s pie, jacket potatoes…  I ran out of space on my white board as I listed all the favourite dishes made from potatoes.  For me it would be potato salad.  I don’t know how I (or any true South African) will survive without the humble potato salad.

I like to change things up a bit and I’m not always in the mood for a mayo-based dressing for my potato salad.  For this one I used some of the out-of-control mint in my garden.


500g baby potatoes, halved or quartered if needed

30 grams mint leaves, shredded

1 sprig rosemary leaves, finely chopped

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

a good pinch sea salt


  1. Boil the potatoes until just cooked through.
  2. Mix the rest of the ingredients and pour over the potatoes.
  3. You can either serve it as a warm side dish or cold as a salad at a BBQ.

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21 Comments on “Minty potato salad

    • Potatoes are so versatile, aren’t they?! That tad of rosemary really made all the difference – it wasn’t enough to overpower, put just so much that you knew: this is no ordinary potato… 😜

      Thank you for reading!xxx


  1. I would absolutely lose it if I could no longer eat potatoes. Ask my nutritionist. It wasn’t pretty….. 😉 (And now that I am eating them again- this sounds delish!)

    Liked by 1 person

  2. Ooo this looks and sounds super tasty! I agree I am not always in the mood for mayo type potato salad, so this will be the perfect alternative.
    I actually have some potatoes growing in the garden, so I guess I know what dish I am doing with them now haha!

    Aimsy xoxo

    Liked by 1 person

    • Oh that’s the dream; growing our own potatoes in the garden!😆
      Sometimes the mayo dressing just feels too heavy and this way makes for a great summer salad.
      Thank you for reading! xxx


    • It really was so quick to make, especially since I boiled way too many potatoes for the previous evening’s dinner so they were already ready and cold. Both my rosemary and mint is flourishing in the garden so I’m trying to use it as much as I can.

      Please let me know how it turned out! xxx


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