Saturday, 28 July 2018

Potato and Mint Salad

Potato and Mint Salad

Salads as a meal on a warm summers day can be fun. Here is a simple potato salad, tossed in an aromatic herby butter served with either hummus or a homemade artichoke dip. Using fresh herbs in season and your favourite salted butter makes 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 baby new potatoes; boiled in salted water and drained
4 oz salted butter mixed in with 
4 fresh garlic finely chopped or crushed
4 tbsp mint/parsley
dash of salt  and freshly ground pepper

200 gm 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.

Tips

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.


For Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine.


Photo courtesy
Niloufer Mavalvala

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