Potato Mint Salad
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Fresh mint and cashews add an unexpected flair to potato salad. Light, slightly sweet dressing will have them asking for more.
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Medium red potatoes (with skin), about 3 lbs. (1.4 kg)
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6
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6
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Water
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Salt, just a pinch
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CREAMY MINT DRESSING
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Sour cream
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1/2 cup
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125 mL
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Coarsely chopped fresh mint leaves
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1/4 cup
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60 mL
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Liquid honey
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2 tbsp.
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30 mL
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Dry mustard
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2 tsp.
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10 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/2 tsp.
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2 mL
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Finely chopped red pepper
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1/2 cup
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125 mL
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Unsalted cashews, toasted, optional
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3 tbsp.
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50 mL
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Chopped fresh chives, for garnish
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2 tbsp.
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30 mL
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Cook whole potatoes in water and salt in large pot or Dutch oven for about 40 minutes until just tender. Drain. Let stand until cool enough to handle. Cut each potato in half lengthwise. Cut each half crosswise into 1/2 inch (12 mm) slices. Transfer to large bowl.
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Creamy Mint Dressing: Process first 7 ingredients in blender or food processor until smooth. Makes 3/4 cup (175 mL) dressing.
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Add red pepper and cashews to potato slices. Toss. Drizzle with dressing. Toss until coated.
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Sprinkle with chives. Makes 8 cups (2 L). Serves 6.
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1 serving:
174 Calories; 3.4 g Total Fat (1.1 g Mono, 0.3 g Poly, 1.8 g Sat); 8 mg Cholesterol; 33 g Carbohydrate; 3 g Fibre; 4 g Protein; 218 mg Sodium
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Reprinted from Herbs & Spices © Company's Coming Publishing Limited
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