A truly delicious New Potato Salad that is bursting with mint flavour. The dressing is all made in a food processor making this a very quick and easy dish to put together. This no-fuss yet impressive salad will delight your friends and family.
Place all the ingredients (except the oil) into the bowl of a food processor. Process for a few seconds until everything is combined and the herbs are all chopped (scrape down the sides of the bowl half way through).With the motor running, slowly drizzle in the oil through the feeder tube. Take your time doing this step. It should be a very slow drizzle. Taste and season with extra salt (I often add up to 1.4 tsp more to taste). If you think it requires a little more sugar (see note 1) add that now too and pulse to combine. Season with freshly ground black pepper. Pour the dressing into into a jug or container, cover and refrigerate for 2 hours to allow the dressing to thicken slightly and for the flavours to develop.Makes approximately 3 cups.
Storage: Keep refrigerated. The dressing will last 1 week in the fridge.
Potatoes:
Put the potatoes into a large pot and add enough cold water to cover them. Add the salt. Cover with a lid and bring to the boil. Reduce the heat to a gentle boil and cook until the potatoes are tender. Drain well and leave to cool slightly in the pot with the lid off. The residual steam will help dry the potatoes.
To Assemble the Potato Salad:
While the potatoes are still warm, place half of them in your serving bowl and add enough of the dressing to coat them well. Do the same to the potatoes still left in the pot, then add these carefully to the bowl as well. Be gentle when folding the dressing through the potatoes so they don’t break up. Once all the potatoes are nicely coated with the dressing, taste and season with a little more salt if required.
Just before serving, garnish with extra fresh mint leaves. The salad can be served warm or at room temperature. It can also be refrigerated and served cold. If not serving straight away, you might like to drizzle over a little more dressing, just before garnishing.
Notes
The dressing quantities in this recipe will make more than you need. You may only use half of this amount. The nutritional values reflect the whole amount so take this into account.Note 1: If you prefer a slightly sweeter dressing, you can add up to 2 teaspoons of sugar. Taste the dressing at the end and adjust if necessary. I add 1-2 teaspoons depending on the bitterness of the herbs.