Potato salad with mint
By Isabelle du blog "La soupe à la citrouille"
- 800 g small potatoes (firm flesh)
- 30 cl of low fat double cream
- 1.5 tablespoon wine vinegar
- 1 bunch of fresh mint
- salt and pepper
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly
Wash the potatoes and cook them with their skin in salted boiling water for about 30 minutes. Leave to cool and peel. Cut them into pieces and put them in a bowl.
In another bowl, mix the cream, vinegar, salt, pepper and chopped mint. If you find the sauce too thick, add one or two tablespoons of milk.
Pour the sauce over the potatoes and mix well. Refrigerate an hour or two and serve chilled.
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