Hot New Potato Salad with Mint and Spring Onions

Serves	4 to 6
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Salad, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A simple and tasty hot potato salad that takes advantage of lovely Ayrshire New Potatoes, and Yorkshire Cold Pressed Rapeseed Oil with Peppers; I also used Maldon Salt for a totally BRITISH recipe. This hot potato salad is JUST as nice when served cold too....and is great for buffets, garden parties, picnics and family suppers.

Ingredients

750g Ayrshire New Potatoes, cut in half or quarters if large (washed and scrubbed, but NOT peeled)
2 to 3 tablespoons British Rapeseed Oil with Black Peppers (I used Yorkshire Rapeseed Oil, cold pressed extra virgin)
6 to 8 spring onions, trimmed and cut into small rounds (but with green tops left on)
Large handful of fresh mint (roughly chopped with some baby leaves left for a garnish)
Maldon Salt (to taste, about 1/2 teaspoon)

Note

A simple and tasty hot potato salad that takes advantage of lovely Ayrshire New Potatoes, Yorkshire Cold Pressed Rapeseed Oil with Peppers and fresh herbs; I also used Maldon Salt for a totally BRITISH recipe. This hot potato salad is JUST as nice when served cold too....and is great for buffets, garden parties, picnics and family suppers.

Directions

Step 1	Boil the potatoes in fresh water with a little salt until they are soft but NOT too soft as to break up. Drain them and add the rapeseed oil, mix well and replace lid for a minute.
Step 2	After a minute, mix the oil through the potatoes again, and add the chopped spring onions and mint, mix through, season to taste with salt. Arrange the the hot potato salad in an attractive serving bowl, garnish with some fresh mint sprigs and leaves and serve immediately.