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