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.

Ingredients

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

Method

  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

  1. I absolutely love potatoes. I’ve never thought about mint with potatoes but I will be trying it. I bet mint in mashed potatoes would be good too.

    Liked by 1 person

    • Ohh now there’s a great idea! I’ve only put garlic in my mashed potatoes, so mint might be awesome – especially if it is paired with a lamb dish. I’m really curious now as to how that would taste! xxx

      Like

  2. I think I heard a story that when potatoes were brought over from the New World in the 1500’s that some people in France thought it was a conspiracy to poison them. But now, everybody can’t do without them. Aha mint. I’ve been using thyme which sort of has a minty peppery taste. But I think mint and rosemary will work very well. I’ll just have to adapt it to my one potato recipe. Basically, I rub one potato with olive oil, make slits in the skin, microwave it for 5 minutes, take it out, break it open, sprinkle on spice, drizzle with vinegar etc., and more olive oil…

    Liked by 1 person

    • That is a brilliant story! I cannot believe the French thought it was a conspiracy 😆

      Thyme really works well with potatoes too – we often use it along with rosemary when making roasted potatoes.

      Your potato recipe sounds really great – I’ll have to try it some time ☺️

      Like

  3. Pingback: Potato Salad with Candied Bacon bits – Life, with Clotted Cream

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