Mint Potato Salad
If you fancy a light twist on the traditional potato salad, why not try this minty fresh summery potato salad? A light and refreshing addition to any summer barbecue.
Mint Potato Salad
Ingredients
- 1000 g Blas y Tir Pembrokeshire Earlies or Baby Potatoes
- 1 tbsp Mint Jelly
- Cold Water
- Sea Salt
Method
- Boil the potatoes in salted water for approximately 20-25 minutes or until soft. Set the potatoes aside and allow to cool.
- Once cooled, slice the potatoes into halves and place into a large bowl. Set to one side.
- In a small bowl place 1 tablespoon of mint jelly and gradually add a small amount of cold water, mixing as you go until a light dripping consistency is created.
- Taste the sauce and add more jelly or more water as needed.
- Drizzle the mixture over the top of the cooled Pembrokeshire Earlies and lightly toss until it’s incorporated.
- Garnish with a sprig of mint and serve as a great side dish to any summer barbecue of buffet. Your summery potato salad is ready to go.
Top Tip
You can store your minty fresh potatoes in an air tight container in the fridge for up to 3 days... although they are best enjoyed straight out of the pan!