As Christmas draws closer, for me, a true Kiwi Christmas is not complete without a minted potato salad. Even the smell of mint takes me straight to preparing our Christmas lunch with my Granny Joce.
Cold potatoes contain resistant starch, which is a starch that acts like fibre so it keeps you fuller for longer, as well as being really great for your gut health as it feeds your gut friendly bacteria.
So potatoes deserve to go back on the menu, if they’re not already, not just at Christmas time!
- New potatoes, enough for 4 people
- Fresh mint leaves, sliced finely
- Cut the potatoes in half or quarter if needed so that they are all roughly the same size, leaving the skins on.
- Place into a pot and cover the potatoes with cold water. Add a good seasoning of salt and bring to a boil.
- Once boiling, reduce the heat and simmer until tender. Drain and place into a large serving bowl. Leave to cool slightly.
- Add the sliced mint and a dollop of mayonnaise and toss through the potatoes until everything is evenly distributed.
- Serve immediately or store in the fridge.
Makes 1 large jar.
- 2 eggs
- 4 Tbsp white wine vinegar
- 1 tsp salt
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard powder
- 2 cups oil – mild tasting olive oil is best
- Start by measuring the oil out into a jug.
- Then place the eggs, vinegar, salt, honey or maple syrup and mustard powder into a food processor and start the motor running continuously.
- With the motor running, pour the oil very slowly through the top of the food processor in a constant stream until all the oil is gone. If the oil has been poured too quickly it won’t thicken up and become creamy.
- Store in the fridge.