Minted Potato Salad Food

MINTED POTATO SALAD

Steps:

• In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.

MINTED PEA SPRING POTATO SALAD

Steps:

• Wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. Cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
• Add the bag of frozen peas to the water.
• Turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked.
• After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
• Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
• Pour all into a bowl or casserole dish and toss everything together.
• Top with Parmesan cheese and serve or chill and serve later.

LEMON POTATO SALAD WITH MINT

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

MINTED POTATO & GREEN BEAN SALAD

Steps:

• Boil the potatoes for 15 mins or until tender. When the potatoes have 5 mins cooking time left, tip the beans into the boiling water. Drain and cool under cold running water.
• Meanwhile, finely slice the shallots or onion. Place in a bowl and sprinkle with the vinegar and oil then leave for 5 mins. Toss potatoes and beans in with the shallots and sprinkle with the mint.

POTATO SALAD WITH MINT AND PEAS

Steps:

• Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
• While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
• Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

SUMMER POTATO SALAD WITH MINTY DIJON MAYO

Steps:

• Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
• Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
• Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.