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Minty Picnic Potato Salad

 Minty Picnic Potato Salad
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
12 ServingsPrep: 25 min. + cooling

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

Directions

  • 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.
  • 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.
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.