Saturday 28 July 2018

Potato and Mint Salad

Potato and Mint Salad
Salads as a meal on a warm summer day can be fun. Here is a simple potato salad, tossed in an aromatic herb butter and served with either hummus or a homemade artichoke dip. Using fresh herbs in season and your favourite salted butter is the best option.

Lightly smashed baby potatoes tossed in garlic butter and herbs of choice served up with bacon bits and an artichoke dip

Serves  8

1 kg / 2.2 baby new potatoes; boiled in salted water and drained
125 g/ 4 oz salted butter mixed in with 
4 fresh garlic, finely chopped or crushed
4 tbsp mint or parsley
A dash of salt  and freshly ground pepper to season

200 g/ 7 oz diced smoked meat

served with artichoke dip or hummus

Toss the well-cooked potatoes (in the pan you used to boil them in) with the prepared butter. Using a fork is best so it gets slightly broken, allowing the flavours to mingle well.
Serve it with some pan-fried smoked meat like chicken or turkey bacon, sausages, or bacon.
Hummus or artichoke dip goes well to complete.


For a vegetarian meal, use diced smoked cheese. 

Padron and Shishito Peppers, crackled with a touch of salt, taste delicious with this.

Using small new potatoes ensures the skin is very tender and one does not need to peel it.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy
Niloufer Mavalvala

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