Baby Potato Salad
A simple and fresh potato salad that makes a great side dish.
Servings: 4
Ingredients
- 1.5 pounds baby potatoes (leave skins on)
- 3/4 cup mayo
- 20 mint leaves finely chopped
- 1 tablespoon chives chopped
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1 clove garlic minced
- Salt & pepper to taste
- Parsley chopped (optional)
Instructions
- Boil potatoes for about 15 minutes, until cooked.
- Chop mint and chives.
- Combine mayo, mustard, vinegar, garlic, mint, and chives. Refrigerate mixture.
- When potatoes are cooked, drain them and cut them in half. Let cool for at least 15 minutes.
- Once potatoes are cool, season them with salt & pepper and toss with mayo mixture.
- Sprinkle with chopped parsley, if desired.
- Serve immediately or store potato salad in the fridge until ready to eat.