Tuesday, February 13, 2007

Potatoes with Mint

Mint grows prolifically world-wide, and potatoes (in season in NZ, but delicious from winter storage in NYC) can't be beat year-round. Hayley introduced me to a New Zealand classic salad recipe that got "two utensils up!" from her son Sam.

Potato Salad with Mint
8-12 baby new potatoes, washed well, cubed, and cooked 'til soft
handful of mint, leaves finely minced
2 tablespoons of butter or to taste
salt to taste

Toss the hot potatoes in a bowl with butter. Scatter mint and toss again. Serve with salt (and pepper) to taste.
We ate ours with fresh boiled corn and raw spinach as a side.