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Minted Potato Salad

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

light tasty salad

Ingredients

Serves: 4

Metric Cups

2 red peppers (quartered)
500 grams potatoes (cubed)
100 grams mangetouts
10 grindings fresh mint
4 tablespoons vegetable oil
1 clove garlic
1 red chilli (seeded and finely chopped)
½ lemon juice
1 tablespoon sugar

2 red bell peppers (quartered)
17⅔ ounces potatoes (cubed)
3½ ounces snow peas
10 grindings fresh mint
4 tablespoons vegetable oil
1 clove garlic
1 red chile (seeded and finely chopped)
½ lemon juice
1 tablespoon sugar

Method

Minted Potato Salad is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grill the peppers skin side up, place in plastic bag, leave to cool; peel off flesh and roughly chop.

Cook the potatoes until tender, adding the mange tout for the final minute. Drain both well.

Place the potatoes, mange tout and roasted peppers in a serving bowl, mix together with a small handful of mint leaves. Finely chop the remaining mint.

Heat the oil in a frying pan and add the garlic and chilli. Stir until soft then remove from the heat and stir in the lemon juice, sugar and chopped mint.