A quick and easy potato salad that makes a lovely side dish for a BBQ.
Prep: 15 mins
Cook: 15 mins
Fresh mint, finely chopped, or frozen mint
- Start by dicing your potatoes into bite-sized chunks. Boil them until they’re just tender (about 15 Minutes), then drain and let them cool. If you’re pushed for time, you can immerse your cooked potatoes into cold water to cool them down. You’ll probably need to change the water at least once before they stop being lukewarm.
- Stir through enough mayonnaise to coat the potatoes nicely – how much you use is down to personal preference. The same goes for the mint, but throw in at least a good handful so that the flavour comes out.
- Stir well. Serve immediately, or refrigerate in a sealed container if those pesky burgers are going to take a while.
I use mayonnaise for this, but you could always use something else, such as creme fraiche or yogurt or a vegan equivalent.
This blog post was written by Emma Cooper and was published on The Unconventional Gardener website. If you're reading it elsewhere you may want to navigate away from plagiarised content.