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English Mint Potato Salad is a light and healthy potato salad. It is dairy-free and ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot sun.
In these hot summer days we eat a lot of potato salad. It doesn’t take long to make and is handy to keep in the fridge for light lunches with a bit of grilled chicken. However, I also make this easy potato salad recipe all the time for our garden barbecues or picnics in the park.
English Mint Potato Salad is also the perfect dish for bringing along to a gathering or potluck as it goes with pretty much anything. If you need to leave it out on a buffet table for a while then you also don’t need to worry at all as there is no mayo here to spoil.
What do you need to make English Mint Potato Salad?
- New potatoes
- Tenderstem broccoli
- Spring onions
And for the dressing we just need:
- Apple cider vinegar
- Extra virgin olive oil
- Fresh mint leaves
Do you need to peel the new potatoes?
Nope, which is why they are the best potatoes to use for a potato salad. However if they are direct from the farmers’ market then scrub them well to remove any dirt.
Can you make Potato Salad the day before?
Yes, it keeps well for up to 3 days. However, I do recommend if you are making it beforehand then to top off the dish just before serving with another tablespoon of chopped fresh mint leaves to liven it up. I also recommend serving at room temperature and not straight from the fridge.
Can you warm English Mint Potato Salad up?
This potato salad should not be warmed up once dressed because it affects the taste and freshness of the dressing. You can eat warm straightaway or if it has been in the fridge then bring it up to room temperature before serving.
What can you serve with English Mint Potato Salad?
Can you make English Mint Potato Salad vegan?
Yes, just switch the honey for agave nectar.
Would you like more summer recipes that are great to feed a crowd?
Simple Brown Rice Salad with Pesto Vinaigrette
The Best Homemade Coleslaw
Jalapeno Honey Courgette Cornbread
Sweet Potato Feta Tortilla
Roasted Cauliflower Salad with Turmeric Tahini Dressing
If you make this English Mint Potato Salad then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
English Mint Potato Salad
- 750 g new potatoes - washed and halved
- 120 g tenderstem broccoli tips
- 4 spring onions - sliced
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 2 teaspoons honey
- 2 tablespoons olive oil
- 2 tablespoons fresh mint leaves - chopped finely
- Place the potatoes in a saucepan of boiling water and simmer for 10 minutes.
- Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
- Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
- Drain the potatoes and place in a large bowl.
- Add the tenderstem broccoli and the sliced spring onions to the bowl. Toss together and leave whilst you make the dressing.
- Whisk the apple cider vinegar and salt in a small bowl until the salt has dissolved. Whisk in the honey and olive oil until smooth.
- Stir in the mint leaves and pour the dressing over the salad. Toss the salad to dress completely
- Serve the potato salad warm or at room temperature.
- Tenderstem Broccoli – you can substitute for regular broccoli.
- Vegan - You can substitute the honey for agave syrup for a vegan version.
- Make Ahead - The Potato Salad will keep up to 3 days in the fridge.