Minted Potato Salad
Published in Salads
Garnish the salad with the toasted nuts, and serve at room temperature.
Ingredients:
- 1 kg unpeeled baby potatoes
- 2 tbl toasted pine nuts, for garnish (optional)
- 1 cup (30 gr) loosely packed mint leaves
- 2 tbl pine nuts
- 1 clove garlic peeled
- ¼ tsp salt
- 50 g Parmesan, freshly grated
- 60 ml olive oil
- 125 ml sour cream
Preparation:
- Boil the potatoes in salted water until tender, drain, refresh with a little cold water, then drain again thoroughly.
- Allow to cool slightly, then cut into halves or quarters, depending on size.
- Place the mint leaves, nuts, garlic, salt, Parmesan and olive oil in a blender or food processor and process until the ingredients are well chopped and combined.
- Stir in the sour cream and mix to combine.
- Pour over the warm, not hot, potatoes, stirring gently until well coated. Check the seasoning.
Notes:
- Pine nuts are hideously expensive, so another type of nut may be used. Macadamias are good as are cashews or almonds. You could garnish the salad with the same kind of nut, toasted and chopped, or even toasted sunflower seeds.
Serves 6.
