I like simple recipes; with them there is no need for fancy cookbooks or exotic ingredients. They are easy to make and within the grasp of any cook no matter how good or bad you are in the kitchen.
One of these fast and easy meals is Baby Potato Salad with Mint and Onion.
You only need 30 minutes or so and you can enjoy something light and delicious.
- 1.5 kg of baby potatoes
- 1 small onion (I used half of red and half of white onion); chopped very fine
- Handful of fresh mint; chopped very fine
- 2tbs of mayonnaise
- Fresh cracked salt and paper to taste
And to create it you just need to follow these simple instructions below 🙂
1. Wash your baby potatoes and remove any eyes or bad bits then boil them in salted water for around 15 to 17 minutes. Remember be careful not to overcook them.
3. Once the potatoes are done you will have to cool them down. To speed up the cooling process keep them for about 5 minutes in some cold water; remember to change the water every minute or so because the potatoes will heat it up very quickly.
4. Once your potatoes are cold drain them well and then ideally pat dry with some kitchen towel. You can either leave them to dry in a natural way for an additional few minutes or as suggested use some kitchen roll to remove any remaining moisture.
5. Once nicely cooled down and totally dry, it is time to cut them into your desired size of chunks. We like out potatoes salad to have some big chunks so I only cut them in half or quarters depending on the original size of the potato.
6. Now pop your potatoes, onions and mint into a bowl; add salt and paper; add 2 table spoons of mayonnaise and mix well… but gently… you do not want to damage the shape of the already fragile potatoes 😉 Remember not to add to much mayonnaise; the potatoes should be just coated not covered completely so they are drowning in it.
That’s it! You are done! Nothing else to add to it just serve and enjoy!
This is one of those dishes you can prepare ahead of time, just cover the bowl with some cling-film and pop into the fridge till needed. Remember to take out half an hour before eating so it isn’t ice cold.
* This recipe is my entry into Betta Living Vegetarian Recipe competition.