Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Mint-garlic potato salad

Jerry Stratton, November 18, 2007

How to make potato salad even better? Fry the potatoes instead of boiling them.

Servings: 4
Preparation Time: 1 hour

Ingredients

  • leaves from a 2 oz bunch of mint, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • juice from 2 lemons
  • 1 3/4 cups yogurt
  • 2 tsps coarse sea salt salt
  • 4 large potatoes
  • 1/4 cup olive oil

Steps

  1. Mix the mint, garlic, onion, lemon juice, yogurt, and 1 teaspoon salt together. Let sit for at least half an hour.
  2. Chop the potatoes into small bite-sized pieces.
  3. Heat a large frying pan.
  4. Fry the potatoes in the olive oil, covered, until tender. Stir often.
  5. Transfer the potatoes to a large bowl.
  6. Sprinkle with a teaspoon of salt.
  7. Let cool for ten to twenty minutes.
  8. Stir the yogurt mix into the potatoes.

Mint, yogurt, and lemon juice make for a fresh approach to an old standard. It’s a nice change of pace from mayo-and-egg-filled potato salads.

I find that red onion is best, and a potato whose skin you can use, such as red potatoes. Serve warm or cold, and it’s quite good the next day as well.

You can make the yogurt mix and the potatoes separately, and then mix them together when the time comes to eat them.

  1. <- Chicken in pea sauce
  2. Tofu Spinach Soup ->