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Potato salad with mint

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Ingredients for 5 servings:

  • 9 potatoes
  • salt water
  • 2 onions
  • 1 tbsp mustard
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika powder, hot
  • 1 tbsp mint, freshly chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

without mayo, super refreshing

Wash the potatoes and boil them in salted water for 25-30 minutes. Then drain and let cool. Meanwhile, peel the onions, slice them, and then cut them into rings, then knead them with a little salt. Rinse them under cold water and dry them with kitchen paper. For the dressing, combine the mustard, vinegar, olive oil, 1 teaspoon of salt, pepper, and paprika. Peel the potatoes, place them in a bowl, and mix them with the dressing, onion rings, and mint. Tip: I usually freeze leftover mint so I always have some on hand.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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