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Early Potato and Mint Salad


Celebrate the first new potatoes of spring from your garden with a refreshing mint-infused salad.

Ingredients:

  • 500g new potatoes, boiled and halved
  • 2 tbsp chopped fresh mint
  • 1 tbsp olive oil
  • 1 tsp mustard
  • Salt and pepper

Method:

Mix olive oil, mustard, salt, and pepper. Toss with warm potatoes and mint. Serve at room temperature.

Cooking time: 25 minutes

Storage: Refrigerate for 1-2 days; best fresh.

Image of Early Potato and Mint Salad

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