Mint Potato Salad

[concerned]

DRESSING2/3 cup Colavita™ Extra-Virgin Olive Oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 cup fresh mint leaves, torn in small pieces
6 large all-purpose potatoes or 12 small red-skinned potatoes
1 cup fresh young peas, optional
Salt and freshly cracked black pepper to taste

DIRECTIONSIn a large shallow serving dish, combine all the dressing ingredients. Stir to blend, and set aside.

Wash the potatoes but do not peel. Put the potatoes in a large pot, add water to cover, and bring to a boil. Boil until tender, but not overly soft. If using all-purpose potatoes, cut them into ¼-inch slices; cut red potatoes in half. Place the hot potatoes cut sides down in the dressing. Add the peas, if desired.

Cover the salad and let sit at room temperature for several hours before serving, turning the potatoes occasionally in the dressing. Season with salt and pepper and serve.

This is a great picnic item that you don't have to worry about because it does not have mayo in it.

[lucy]

that sounds really good! I'm going to make that for my husband, he doesn't like mayo.

[frankcor]

concerned, all your recipes use olive oil. I'm impressed!

[Clipper]

I think his stock portfolio contains a little "colovita" stock, lol.

I use olive oil for almost everything, unless it requires high temperatures. I have light olive oil for cooking, and a dark, full flavored and full bodied olive oil for salads, dipping and basting things.

Since going on a diet, my favorite substitute for french fries is oven baked potato chunks. I simply cut up potatoes in about 1 inch pieces, toss them in olive oil infused with a couple of cloves of crushed garlic, sprinkle them with a little italian seasoning and bake them in the oven.

A variation on that recipe, is to simply sprinkle the potatoes lightly with good season's italian dressing mix. It's all good, believe me, LOL. Being the "chili pepper freak" that I am, I often sprinkle them with a few red pepper flakes.

[concerned]

No stock I wish I did. I am a firm believer in oilve oil. My grandparents who were from Italy always used oilve oil and this has been past down. I only use mayo when I make a cheeze sandwich or ham on rye.

[frankcor]

Ham on rye cries out for a good brown mustard.

[Clipper]

Good brown mustard, and HOT PEPPERS! LOL!