Minty 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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If you like potatoes, why not have a peek at the following: