Egyptian Mint Potato Salad

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.

INGREDIENTS:
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

METHOD:

1. Cut potatoes into bite-size pieces. Boil until fork tender and add to serving bowl. I tend to cook them slightly mushy and until the skins are splitting so that the sauce absorbs into the potatoes better.  I leave the peels on for extra nutrition and fibre.

2. Mince fresh mint and add to bowl.  I also used some sliced garlic chive tops and sorrel leaves.

3. Crush garlic with salt using mortar and pestle and add to potatoes. Add good olive oil, vinegar and fresh ground black pepper. Toss well to coat. Garnish with sprigs of fresh mint.  Enjoy!

Optional additions include chives, sorrel kale etc. Slice kale into ribbons and quick blanch with potatoes when they are almost done cooking. I don't peel the potatoes unless they really need it as a lot of the fibre and nutrients are in the skin. All vinegars works nicely in this dish. Organic apple cider vinegar (Eden) tends to be my everyday vinegar but you can also use red or white wine vinegar.

NUTRITION FACTS (per 1 generous cup – 250 ml): 180 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 25 g carbohydrate, 3 g fibre, 2 g sugar, 3 g protein.  %Daily Values: 2% vitamin A, 8% iron, 2% calcium, 30% vitamin C

Tastefully yours,

© Nancy Guppy, RD, MHSc