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Potato salad with mint


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Rate this recipe 3.3/5 (120 Votes)


  • 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


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly


Step 1

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.

Step 2

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.

Step 3

Pour the sauce over the potatoes and mix well. Refrigerate an hour or two and serve chilled.

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