Potato-Mint Salad
Potato salad comes in many forms, but most drown the nuggets in mayonnaise. Josie’s not a fan, so we looked for another foil. With abundant mint in our garden it was worth a try. The result is a fresh, light and lively potato salad that’s a perfect accompaniment for anything barbecued, especially on hot summer nights. The vinaigretty, rather than creamy, salad is now a staple at our house – and one of Josie’s favourite sides. Nugget potatoes and fresh mint work best in this recipe. Harvesting them from your own garden takes the satisfaction and flavour up a couple extra notches.
Substitutions: If you don’t have fresh mint, use a ½ teaspoon of dried mint instead. Fresh or dried basil is also an option: use the same amounts.
Ingredients
4 cups nugget-size garden potatoes, cut into quarters
1 cup edamame (shelled if you can find it) and/or peas
3 pickles, chopped into 1 cm chunks
1 T fresh mint leaves, chopped
3 T olive oil
2 T balsamic vinegar
2 t Dijon mustard
1 t cumin
1 t garlic salt
1 t salt and fresh ground pepper
Dash of cayenne pepper on top
Directions
Add quartered potatoes to a pot, cover with water, and bring to a boil. Cook until you can easily poke into them with a fork. It usually takes about 10 min once the water starts to boil.
In a large bowl mix the olive oil, vinegar, Dijon and spices. Whip with a fork until well mixed.
If the edamame is raw, place in a pot, just cover with water and steam it for 5 minutes. Remove from shell. If pre-cooked, just thaw them.
Add hot potatoes, fresh mint and edamame to the bowl with the dressing and stir until fully coated.
Put the salad in the fridge to cool before serving. The longer it sits in its juices the better it tastes.
