Minted potato salad
Minted potato salad is a side dish that serves 6. One serving contains 155 calories, 5g of protein, and 1g of fat. For $1.44 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. This recipe from BBC Good Food has 34 fans. From preparation to the plate, this recipe takes approximately 25 minutes. If you have spring onions, fresh mint leaves, natural yogurt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Similar recipes are Minted Potato Salad, Minted Pea & Potato Salad, and Minted potato & green bean salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1kg small new potato
1 garlic clove, crushed
200ml natural yogurt
1 tsp white wine vinegar.jpg)
1 tsp caster sugar
3 spring onions, finely sliced
large handful mint leaves, roughly torn
Equipment:
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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 Information:
covered percent of daily need
