I love all kinds of potato salad but this is one of my favourites. It uses garden mint that is so plentiful in spring.
This is a simple recipe and good hot, warm or cold! I first had this at a dinner party at Donna Gray's in Callander. It was years ago now but she had hosted an Egyptian dinner theme as part of our gourmet girls cooking club. This dish goes well with vegetable or chicken kabobs.
6 each red potatoes - I used organic
1/4 cup (60 ml) mint, fresh - I used spearmint
2 each garlic, cloves, crushed
1/4 cup (60 ml) olive oil, XV, cold pressed
1/4 cup (60 ml) apple cider vinegar