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.