A delightful recipe of boiled baby potatoes with mint and garlic, spruced up with fresh peppers and sprouts.
By Anina Meyer
I have a confession to make. I really, really, really love potatoes.
Yes, I know that potatoes has been banished by the banting community – which by the way worked incredibly well for me in the past. I just couldn’t with all the fat anymore, so now I’m trying to get my brain wrapped around the ‘whole foods’ idea.
I choose my ingredients based on the amount of processing it had to endure – and let’s face it. Potatoes are as good as it gets…
I decided to boil my potatoes until soft, added a few spoons of butter and crushed garlic to the hot pan. Leave to cool and mix with freshly chopped peppers and sprouts – and finish it off with fresh mint and a creamy creme fraiche.
A delightful, hearty bowl of potatoes.
I’m all for getting dinner on the table in a flash. These flavoursome baby potatoes are great to serve as a side to any meal, really. It is best served right after execution, so be sure to have all the ingredients prepped and ready to roll as soon as the family has stormed to the dinner table.
It would be especially good with this Lemon, Cinnamon and Rosemary Roast Chicken. Enjoy!
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Mint, Garlic, Peppers, Sprouts and Baby Potato Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A delightful and hearty salad of boiled baby potatoes tossed with mint, garlic, fresh peppers, and sprouts, finished with a creamy creme fraiche.
Ingredients
- 700 grams washed baby potatoes (skin on)
- Salt, to taste
- Water, for boiling
- 4 tablespoons butter
- 2 teaspoons crushed garlic
- A handful of fresh mint, chopped
- A small red pepper, finely chopped
- A small yellow pepper, finely chopped
- A handful of fresh sprouts
- 2 tablespoons creme fraiche
Instructions
- Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are soft, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and crushed garlic, and sauté over low heat for 1-2 minutes, stirring gently to coat the potatoes.
- Remove the pot from the heat and allow the potatoes to cool slightly.
- In a large bowl, combine the cooled potatoes with the chopped red and yellow peppers, fresh sprouts, and chopped mint.
- Gently fold in the creme fraiche until all ingredients are well combined.
- Serve immediately as a side dish, garnished with additional mint if desired.
Notes
This salad is best served immediately after preparation for optimal flavor and texture. Ensure all ingredients are prepped before starting to cook. It pairs wonderfully with roasted meats, especially a Lemon, Cinnamon, and Rosemary Roast Chicken. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 35
Frequently Asked Questions
What type of potatoes should I use for this salad?
Baby potatoes work best for this recipe as they have a creamy texture and hold their shape well after boiling.
How do I ensure the garlic flavor is prominent in the dish?
Crushing the garlic and adding it to the hot pan with butter allows the flavor to infuse more effectively into the potatoes.
Can I substitute the fresh mint with dried mint?
While you can use dried mint, the flavor profile will differ; fresh mint provides a brighter, more vibrant taste that enhances the salad.
