Minted Potato Salad Recipes

MINTED POTATO SALAD

Minted potato salad image

Using yogurt makes this a healthy potato salad perfect for summer

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 25m

Number Of Ingredients 7

Ingredients

1kg small new potato
1 garlic clove , crushed
200ml natural yogurt
1 tsp white wine vinegar
1 tsp caster sugar
3 spring onions , finely sliced
large handful mint leaves, roughly torn

Steps:

Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

MINTED POTATO SALAD

Minted Potato Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) bag pre-cooked rosemary and garlic diced red potatoes (recommended: Reser's)
1 jalapeno, seeded and finely chopped
2 scallions, chopped
2 tablespoons chopped pimientos
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 cup plain yogurt

Steps:

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

LEMON POTATO SALAD WITH MINT

Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

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.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram

MINTED POTATO & GREEN BEAN SALAD

Minted potato & green bean salad image

A healthy potato and green bean salad ready in less than 25 minutes

Provided by Good Food team

Categories Side dish

Time 25m

Yield Serves 4 as a side dish

Number Of Ingredients 6

Ingredients

500g bag of new potato
200g green beans
2 shallots or ½ red onion
3 tbsp wine vinegar
1 tbsp olive oil
handful mint leaves, chopped

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.

Nutrition Facts : Calories 127 calories, Fat 3 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

MINTED POTATO SALAD

Minted Potato Salad image

Make and share this Minted Potato Salad recipe from Food.com.

Provided by S Smith

Categories Lunch/Snacks

Time 5m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) bag pre-cooked rosemary and garlic diced red potatoes (Reser's is one brand)
1 jalapeno, seeded and finely chopped
2 scallions, chopped
2 tablespoons chopped pimiento
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley or 2 tablespoons cilantro leaves
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 cup plain yogurt

Steps:

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

Nutrition Facts : Calories 107.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 83.4, Carbohydrate 21, Fiber 2.4, Sugar 2.9, Protein 3.6

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