Fresh mint gives a refreshing lift to the typical potato salad from My Great Recipes. Use fresh mint in summer when mint runs wild in the garden; otherwise, dried mint leaves are satisfactory.
Good served with barbecued sausages or typical picnic fare. This salad is perfect for a picnic. Because it does not include eggs or any creamy mixture, there is little chance of spoilage.
Serves 4.
Salads and Their Dressings, Section 2, Card 108
Minted Potato Salad
Ingredients
- 3 medium new potatoes about 3/4 pound
- 2 medium cucumbers
- 1/3 cup fresh mint leaves chopped
- 1/2 cup slivered almonds toasted, optional
- 1/4 cup olive or salad oil
- 4 tablespoons lemon juice
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper or more to taste
Instructions
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Cook potatoes in boiling water for 15 to 20 minutes or until tender. Drain. Cool. Peel and slice into large bowl.
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Pare cucumbers, halve lengthwise, and remove seeds. Spread cucumbers on paper toweling to dry completely. Cut into 1/4-inch slices to make crescent shapes.
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Mix potatoes with cucumbers, mint, and almonds.
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Drizzle vegetables with oil. Sprinkle with lemon juice. Add salt and pepper to taste. Cover and chill until ready to serve. Garnish with fresh mint, if desired.
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