Minted Potato Salad Recipes
MINTED PEA SPRING POTATO SALAD
While this is called potato salad, it's not the traditional creamy potato salad you think of from a BBQ. It's really a side dish filled with fresh mint, parsley, potatoes, peas, and hard-boiled eggs. It's a fresh salad perfect for spring. Everything is dressed in a light lemony dressing that adds a little zing to the salad. A fresh Easter side dish option.
Provided by Sandra McGrath @SandyJJ
Categories Vegetables
Number Of Ingredients 9
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.
POTATO SALAD WITH MINT AND PEAS
Categories Salad Potato Side Vegetarian Quick & Easy Mint Pea Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
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.
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- For even cooking, start the potatoes in a saucepan of lightly salted, cold water, ensuring that they are completely submerged. Bring to the boil and cook for 15 to 20 minutes or until tender, then drain in a colander. Set aside to cool. – see Note 4
- Add some fresh water to the same saucepan, add some salt, bring to the boil and add the peas. Bring water back to the boil, drain, then add the peas to a bowl of iced water to cool them quickly and maintain the green colour. Drain when cool.
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- Wash the potatoes, then place them into a saucepan and cover with cold water. Add the mint leaves. Bring to the boil and cook for 15-20 minutes until just tender. Drain well, discarding the mint, and put the potatoes into a bowl.
- Add a good glug of olive oil, a squeeze of lemon juice and plenty of freshly ground black pepper and sea salt, and toss well. Serve them warm or at room temperature.
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- Place all the ingredients (except the oil) into the bowl of a food processor. Process for a few seconds until everything is combined and the herbs are all chopped (scrape down the sides of the bowl half way through).With the motor running, slowly drizzle in the oil through the feeder tube. Take your time doing this step. It should be a very slow drizzle. Taste and season with extra salt (I often add up to 1.4 tsp more to taste). If you think it requires a little more sugar (see note 1) add that now too and pulse to combine. Season with freshly ground black pepper. Pour the dressing into into a jug or container, cover and refrigerate for 2 hours to allow the dressing to thicken slightly and for the flavours to develop.Makes approximately 3 cups.
- Put the potatoes into a large pot and add enough cold water to cover them. Add the salt. Cover with a lid and bring to the boil. Reduce the heat to a gentle boil and cook until the potatoes are tender. Drain well and leave to cool slightly in the pot with the lid off. The residual steam will help dry the potatoes.
- While the potatoes are still warm, place half of them in your serving bowl and add enough of the dressing to coat them well. Do the same to the potatoes still left in the pot, then add these carefully to the bowl as well. Be gentle when folding the dressing through the potatoes so they don’t break up. Once all the potatoes are nicely coated with the dressing, taste and season with a little more salt if required.
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