Cookbook author and runner Patricia Wells likes to make this healthier version of an American classic for Fourth of July get-togethers. Potatoes are rich in potassium, a mineral that helps maintain proper fluid balance and lower blood pressure.
Scallions contain sulfur compounds that fight inflammation and strengthen immunity. “I like to eat the salad as a meal on its own,” says Wells, “or serve it as part of a summer buffet with grilled fish or chicken.”
Jump to RecipeInstructions :
- Scrub the potatoes but do not peel them. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack and place the rack over the simmering water. Cover and steam for 25 minutes, or just until the potatoes are fully cooked. (Alternatively, you can boil the potatoes.)
- Meanwhile, in a large salad bowl, combine the oil, lemon juice, and mustard and whisk to blend. Add the scallions and capers and toss to blend. Season to taste with salt.
- Once the potatoes are cooked and cool enough to handle, cut them crosswise into thin slices. Add the potatoes directly to the dressing while they are still warm (so they will absorb the dressing) and toss to thoroughly coat. Add the mint and toss again. Taste for seasoning. Serve warm.
Mint Potato Salad
Cookbook author and runner Patricia Wells likes to make this healthier version of an American classic for Fourth of July get-togethers. Potatoes are rich in potassium, a mineral that helps maintain proper fluid balance and lower blood pressure. Scallions contain sulfur compounds that fight inflammation and strengthen immunity. “I like to eat the salad as a meal on its own,” says Wells, “or serve it as part of a summer buffet with grilled fish or chicken.”
Ingredients
- 1 pound firm yellow-fleshed potatoes, such as Yukon Gold
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 6 small scallions white part only, thinly sliced
- ¼ cup jarred capers drained
- Salt
- ¼ cup fresh mint leaves chiffonade (thin strips made by laying the leaves together, rolling like a cigar, and slicing crosswise)
Instructions
- Scrub the potatoes but do not peel them. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack and place the rack over the simmering water. Cover and steam for 25 minutes, or just until the potatoes are fully cooked. (Alternatively, you can boil the potatoes.)
- Meanwhile, in a large salad bowl, combine the oil, lemon juice, and mustard and whisk to blend. Add the scallions and capers and toss to blend. Season to taste with salt.
- Once the potatoes are cooked and cool enough to handle, cut them crosswise into thin slices. Add the potatoes directly to the dressing while they are still warm (so they will absorb the dressing) and toss to thoroughly coat. Add the mint and toss again. Taste for seasoning. Serve warm.