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Picnic Potato Salad

Natural.Foodie's picture
Ingredients
  Potatoes 5 Medium
  Soy oil 80 Milliliter (1/3 Cup)
  Cider vinegar/Malt vinegar 15 Milliliter (1 Tablespoon)
  Honey 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Spearmint leaves 1⁄4 Teaspoon
  Marjoram 1 Dash
  Cayenne pepper 1 Dash
Directions

GETTING READY
1) Wash potatoes but do not peel it.
2) Cube the potatoes.

MAKING
3) In a large saucepan add potatoes and cover with cold water.
4) Boil the potatoes, decrease heat and simmer till done.
5) Drain the potatoes and keep in a large bowl.
6) Add the remaining ingredients and mix thoroughly.
7) Add oil and herb mixture over the hot potatoes. Combine well.
8) Use spearmint tea if no dry spearmint is on hand.
9) Let stand at room temperature.
10) Toss the cool potatoes with the dressing and refrigerate.

SERVING
11) Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Toasted
Dish: 
Salad
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
2

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