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A welcome salad for a barbecue or a picnic. The dressing of vinegar, mint, crushed garlic and olive oil is tantalizing to the palate. It is essential that the salad dressing be added to the potatoes while they’re still warm, otherwise they will be rubbery.

4 – 6 medium-size potatoes
handful of fresh mint or 20 mL (4 tsp) dried mint
1 – 2 cloves garlic
5 mL (1 tsp) salt
60 mL (4 tbsp) olive oil
60 mL (4 tbsp) cider or white vinegar or lemon juice

Boil potatoes until tender. Peel and chop into bite-size pieces while still warm. Chop fresh mint, or crumble dry mint, add to potatoes. In a mortar and pestle crush garlic with salt. Add oil and vinegar and pour over potatoes, combining well. Adjust seasoning; salad should be moist.

Best eaten at room temperature.

Makes 4 – 6 servings

Note 1: You may substitute the mint with flat leaf parsley.
Note 2: one or two cooked beets may be added to the salad, thus transforming its colour and to a certain extent its flavour.

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