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Fresh Mint Enlivens This New Potato Salad

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Potato and Mint Salad

“As classic as they come,” Hugo Arnold and Leylie Hayes write of this potato salad in “Avoca Cafe Cookbook.” “Buy the best potatoes you can and leave the rest to nature. And don’t skimp on the salt. This is not the time to be worrying about over-indulgence; reserve that for the next time you are tempted by a packet of crisps.” (Crisps are potato chips, for those who haven’t been to Ireland recently.)

Do not substitute bottled French dressing for the French dressing listed below.

Potato and Mint Salad

2 pounds small new potatoes
2 tablespoons French dressing (recipe follows)
6 tablespoons mayonnaise
2 tablespoons plain yogurt
A large bunch of mint, chopped
Salt, to taste
Pepper, to taste

French dressing:
1 cup sunflower oil
1 cup olive oil
1 cup peanut oil
1 cup red wine vinegar
Salt, to taste
Pepper, to taste
2 garlic cloves
3 tablespoons grainy mustard
2 generous teaspoons honey

Place the potatoes in a pan of salted water and bring to a boil. Simmer for about 15 minutes or until tender, then drain and place in a bowl. Mix with the French dressing and leave to cool. Mix the mayonnaise, yogurt and mint together and pour over the potatoes. Season with salt and pepper, and serve.

To make the French dressing: Place the oils, vinegar, salt, pepper, garlic, mustard and honey in a jar and emulsify. This can be stored in a bottle and shaken vigorously before using. It will keep in the fridge for several weeks. (Modify the ingredients to your taste and what you have on hand.) Use it on any kind of salad.

Makes 4 salad servings.

From “The Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes

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One Response to “Fresh Mint Enlivens This New Potato Salad”

  1. John Griffin says:

    Don’t like mint? Don’t worry. Friends of mine tried this with parsley and basil, and it worked beautifully for them. Fresh fennel, dill, cilantro, scallions and other fresh, green herbs will all work beautifully.

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