Minted Potato Salad

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Servings: 6 Difficulty: Beginner
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A refreshing, herbaceous salad featuring tender potatoes dressed in zesty lemon and bright mint.
Minted Potato Salad recipe image
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Minted Potato Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 6 Calories: 270.1

Description

This vibrant Minted Potato Salad is a refreshing departure from heavy mayonnaise-based versions. Featuring tender boiled potatoes tossed with crisp scallions, fresh parsley, and aromatic mint, it is dressed in a simple yet powerful vinaigrette of olive oil and bright lemon juice. The result is a dish that is light, zesty, and incredibly fresh, making it perfect for warm weather gatherings, picnics, or as a healthy side dish for grilled meats. It comes together quickly with pantry staples and fresh herbs, offering a burst of Mediterranean-inspired flavor that complements any meal. Serve it chilled for maximum crispness or at room temperature to let the flavors meld.

Ingredients

Directions

  1. Boil the potatoes until tender, then drain, cool slightly, and dice into bite-sized pieces.
  2. In a large mixing bowl, combine the diced potatoes, chopped scallions, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, mint, salt, and pepper to create the dressing.
  4. Pour the dressing over the potato mixture and toss gently until all ingredients are evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 270.1kcal
% Daily Value *
Total Fat 30.1g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 0.4g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the salad covered in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.

Variation: For a Minted Cabbage Salad, substitute the 6 cups of diced potatoes with 6 cups of shredded cabbage and add 1 clove of crushed garlic to the dressing.

Serving Suggestion: This salad pairs well with griddle-baked pitas, grilled chicken, or fish.

Tip: Ensure potatoes are fully cooled before dressing to prevent them from becoming mushy.

Keywords: potato salad, mint, lemon, olive oil, scallions, parsley, mediterranean, vegan, side dish, picnic food, fresh herbs, light salad, summer salad, herb dressing, cold salad, healthy, vegetarian, potatoes, quick meal, easy recipe
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