Early Potato and Mint Salad
Week
11
Season
Spring
Difficulty
Easy
Celebrate the first new potatoes of spring from your garden with a refreshing mint-infused salad.
Ingredients:
500g new potatoes, boiled and halved
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tsp mustard
Salt and pepper
Method:
1 tbsp olive oil
1 tsp mustard
Salt and pepper
Method:
Salt and pepper
Method:
Mix olive oil, mustard, salt, and pepper. Toss with warm potatoes and mint. Serve at room temperature.
Cooking time: 25 minutes
Storage: Refrigerate for 1-2 days; best fresh.