Potatoes with Mint and Garlic

By A. Cort Sinnes

The combination of flavors-mint and garlic-along with a little olive oil are a wonderful unexpected accompaniment to the bland wholesomeness of boiled potatoes.

This recipe serves 8.


3 pounds new potatoes (or small Yellow Finns, or the like)
1 1/2 teaspoon salt
1/2 cup olive oil
2 1/2 tablespoon wine vinegar
1 tablespoon water
2 teaspoon Dijon mustard
2 tablespoon mayonnaise
2 cup mint leaves
4 to 6 cloves garlic, peeled


Boil the potatoes in salted water until just tender (approximately 20 minutes).

While potatoes are boiling, process olive oil, wine vinegar, water, Dijon mustard, mayonnaise, mint leaves and garlic cloves together in a blender. Process, on and off, until the mint leaves and the garlic are finely chopped.

Strain cooked potatoes and place in a large bowl.

Immediately pour dressing over the potatoes, and mix well. Allow to sit for one hour or more. Can be served at room temperature or chilled.

Nutritional Information

Per serving: 290 cal. (52% from fat); 4 g protein; 17 g fat (2 g sat.); 33 g carbo.; 498 mg sodium; 2 mg chol.

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