Minted new potato salad
- June 2005
- 800g new potatoes, such as Jersey Royals
- Good bunch of fresh mint
- Good glug of extra-virgin olive oil
- Squeeze of lemon juice
- Wash the potatoes, then place them into a saucepan and cover with cold water. Add the mint leaves. Bring to the boil and cook for 15-20 minutes until just tender. Drain well, discarding the mint, and put the potatoes into a bowl.
- Add a good glug of olive oil, a squeeze of lemon juice and plenty of freshly ground black pepper and sea salt, and toss well. Serve them warm or at room temperature.
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