TOTAL TIME: Prep: 10 min. + chilling Cook: 20 min.
MAKES: 6 servings


  • 4 medium potatoes (about 1 pound)
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • Pinch pepper

Nutritional Facts

1/2 cup: 113 calories, 7g fat (0g saturated fat), 0mg cholesterol, 5mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges:1 starch, 1 fat


  1. In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Combine remaining ingredients in a small bowl. Add to potatoes and mix well. Chill for at least 1 hours before serving. Yield: 6 servings.
Originally published as Minted Potato Salad in Taste of Home June/July 1996, p41

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