Mauritian Potato Salad and your chance to #win a trip to Mauritius

Discovering new foods is fun but trying it in its natural environment is even better. Tourism Mauritius is running a competition where you can win a luxury 7 days holidays to… Mauritius! All you have to do is to fill out a short quiz and enter your details on Mauritius c’est un plaisir Facebook page, but hurry as the competition entry ends on 27th April.

As a teaser, I received a food pack to give me an idea of what is Mauritian food. Within my lovely goodie pack was a cookbook, a Mauritian cookbook. I have to admit the dishes look simply delicious, so light and fresh and very summer like. I started my experiments with a Mauritian Potato Salad.

Mauritian Potato SaladThe original recipe comes from Shelina Sunshine on the plate, by Master Chef Winner Shelina Permalloo. I did amend the recipe slightly but only in so far as halving the volume of the original ingredients as I didn’t have a need for an 8 person serving.


  • 200g potatoes, King Edward preferred; unpeeled
  • 2 carrots; unpeeled
  • 2 large eggs
  • 2 spring onions; chopped
  • 25ml olive oil
  • 1tbsp white wine vinegar
  • 1.5tbsp mayonnaise
  • 1tsp fresh ground black pepper
  • 3/4tsp sea salt


Place the whole potatoes and carrots in a large pan of water over a high heat and bring it to boil. Reduce the heat, cover and simmer for 10 minutes. Add eggs and simmer for further 15 minutes. Remove the eggs and set aside. Drain potatoes and carrots and leave to cool.

Peel the potatoes, carrots and eggs. Cut the potatoes and carrots into 1cm slices and quarters the eggs lengthwise. Place in a large serving bowl and sprinkle with spring onions.

In a small bowl mix together all remaining ingredients and then add them to your salad stirring ever so gently. Finish with some extra fresh ground pepper and serve.

That’s all she wrote. Easy peesy and you have a lovely salad on your plate.

Mauritian Potato Salad from Shelina Sunshine on the plateHave you ever travelled to Mauritius?

Did you ever have the chance to taste any Mauritian dishes?

What’s Cooking – Quick & Easy Baby Potato Salad with Mint and Onion

Quick and Easy Baby Potato Salad with Mint and Onion
Quick and Easy Baby Potato Salad with Mint and Onion

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.

Baby Potato Salad with Mint and Onion ingredients list

Ingredients list:

  • 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.

Baby Potato Salad with Mint and Onion step 22. While your potatoes are boiling get chopping. Chop your onions and prepare the mint.

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.

Baby Potato Salad with Mint and Onion step 55. 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.

Baby Potato Salad with Mint and Onion 66. 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!

Baby Potato Salad with Mint and OnionThis 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.

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* This recipe is my entry into Betta Living Vegetarian Recipe competition.