When you taste new potatoes you know that spring has finally sprung and the winter will soon be just a memory. Minted new potato salad is a perfect, simple recipe to enjoy at a picnic or early barbecue.
Serves 6
Ready in 25-30 minutes
Per serving:
147kcals
6g fat (0.9g saturated)
2.6g protein
22g carbs
1.8g sugar
trace salt
1. 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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