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Minty Picnic Potato Salad Recipe
Minty Picnic Potato Salad Recipe photo by Taste of Home

Minty Picnic Potato Salad Recipe

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What would a picnic be without potato salad? In this recipe, mint adds a tasty twist on the traditional. Because it contains oil instead of mayonnaise, it travels well to picnics. —Sheri Neiswanger, Ravenna, Ohio
TOTAL TIME: Prep: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 10 medium red potatoes, cubed
  • 2/3 cup canola oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried mint
  • Dash cayenne pepper

Nutritional Facts

1 serving (1 cup) equals 184 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 104 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender.
  2. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Picnic Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p220

Nutritional Facts

1 serving (1 cup) equals 184 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 104 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Minty Picnic Potato Salad

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Reviewed Jun. 24, 2008

I'm not sure why there seems to be a movement in re using red potatoes for potato salad- they're expensive, bland, and medical evidence the human body processes this source of complex carbs like it's a sugar.

I know this is an area of contention in the culinary world. I used scrubbed, skin- on russets cut into 1-inch cubes- worked just as well. I guess I'm old fashioned...

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