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.
Salads and Their Dressings, Section 2, Card 108
Minted Potato Salad
- 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
Cook potatoes in boiling water for 15 to 20 minutes or until tender. Drain. Cool. Peel and slice into large bowl.
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.
Mix potatoes with cucumbers, mint, and almonds.
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.