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Spud Sunday: Darling Spuds Of May

New Potato Salad with Mint, Lemon and Garlic

Potato salad with mint, lemon & garlic

When presented with the first new spuds of the year, I find it hard to get past the idea of simply serving them boiled and dressed with salt, butter and possibly some freshly chopped mint. To be honest, what you’ll find below doesn’t really stray too far from that idea: boiled new potatoes are tossed with melted butter along with some garlic, thyme and lemon; when that has soaked in and you’re ready to serve, mint, parsley and chives are added, et voilĂ , you have yourself some newly minted spuds.

The Summary:

  • Makes around 4 servings of salad & takes approx. 30 min to put together

You’ll need:

  • 1kg small new potatoes
  • salt for boiling the potatoes
  • 4 tblsp butter
  • 1 large clove garlic, minced
  • 0.5 tsp fresh thyme leaves
  • 4 tsp lemon juice
  • 0.5 tsp lemon zest (or more to taste)
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 2 tblsp mint leaves, finely chopped
  • 2 tblsp flat leaf parsley, finely chopped
  • 2 tblsp chives, finely chopped

You’ll also need:

  • A large saucepan for boiling the potatoes and a small frying pan for the dressing.

The Steps:

  • Scrub the potatoes and leave the skins on. Bring about 1.5l water to the boil in a large saucepan over a medium-high heat. Add about 2 tsp fine salt and the potatoes. Bring back to the boil, cover, lower the heat and boil gently until the potatoes are just fork tender, around 15 minutes or longer, depending on size. Remove from the heat, drain and cover the saucepan with a tea towel to absorb the steam from the potatoes.
  • Place a small frying pan over a medium-low heat and add the butter. When the butter has melted, add the minced garlic and the thyme leaves. Fry for about a minute or so, taking care not to let the garlic burn. Remove from the heat and add the lemon juice.
  • Cut the still-warm potatoes into bite-size chunks and toss with the butter mixture, lemon zest and coarse salt and black pepper to taste. When ready to serve (either warm or at room temperature), toss with the chopped mint, parsley and chives and add more lemon zest if you think it needs it.

The Variations:

  • Of course there are lots of things that you could add to this, like chopped spring onions or dried chilli flakes or whatever else takes your fancy.
R☆51