Publisher Photo
Publisher Photo
Here parsley adds a pretty green color while still allowing the subtle mint flavor to come through.—Shirley A. Glaab, Hattiesburg, Mississippi
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Minted Potato Salad in Taste of Home June/July 1996, p41

Nutritional Facts

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

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  • 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
  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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