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Minted Potato Salad

 Minted Potato Salad
Here parsley adds a pretty green color while still allowing the subtle mint flavor to come through.—Shirley A. Glaab, Hattiesburg, Mississippi
6 ServingsPrep: 10 min. + chilling Cook: 20 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: One 1/2-cup serving (prepared without salt) equals 113 calories, 7 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 12 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.