Warm potato salad with red onion and mint
In Italy, when Italians make potato salad, they usually flavour it with dried oregano. Here, to give the salad a fresh summery flavour, I have added fresh mint. Marinating the onions while waiting for the potatoes to cook gives a nice vinegary kick to the dish and, unless you really like lots of vinegar, you don’t need to add any more to the salad. However, don’t get rid of the vinegar marinade, because you can use it again. You could also marinate more onions than you need, keep them in the fridge, and use them to liven up other salads or sandwiches.
Cooking time: 12 minutes
Portions: Serves 4
Ingredients:
- 400 g/14 oz baby potatoes, washed, skins kept on
- 1 small red onion
- Sea salt and freshly ground black pepper
- 10 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 12 mint leaves, roughly chopped, to serve
Preparation:
